In a large bowl, cream butter and sugar until light and fluffy.

Add eggs and almond extract. Beat until well combined.

Stir in flour, baking powder, and salt.

Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).

Preheat oven to 400 degrees.

On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness.

Cut using cookie cutters. Place cookies on ungreased cookie sheets.

Bake 6-8 minutes, until the edges are just about to brown.

Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.