Whisk the flour, baking powder and salt together and set aside.

In a large bowl, beat the butter, granulated sugar and icing sugar for a couple of minutes or until light and fluffy.

Add the egg, vanilla and almond extract and beat until smooth.

Add the dry ingredients to the wet ingredients. Mix just until combined.

Divide the dough in half. Shape the dough into two small discs. Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.

Lightly dust your rolling surface with flour. Then place the first chilled cookie dough disc on top. Cover the dough with a large piece of plastic wrap. Roll the dough out to 1/4" thickness, turning the dough as you go, as needed.

Dip your cookie cutters or cookie stamps in flour before cutting your cookies out into shapes.

Place the cookies onto the cookie sheet 2 inches apart.

Bake at 350 degrees for 9 to 12 minutes (depending on the size of the cookie) or just until the edges of the cookies are a very light golden colour. Check at 9 minutes.

Allow the cookies to cool completely before filling the sandwich cookies.