In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg, vanilla extract, and almond extract until well combined.

In a separate medium bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a cohesive dough forms.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll out one disk of dough to 1/4 inch thickness.

Use Easter-themed cookie cutters to cut out shapes and place them 1 inch apart on the prepared baking sheets.

Bake for 8 to 10 minutes, or until the edges are just barely golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.