Easy Butter Cookies

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup butter, softened (no subs!)
1 cup sugar
1 large egg
1/2 teaspoon almond extract (can use 1 teaspoon vanilla in place of almond)
sugar

In a bowl sift together flour, salt and baking powder.
Using an electric mixer beat butter until creamy (about 3 minutes).
Add in sugar and beat until light and fluffy.
Add in egg and extract; beat until well combined.
Gradually beat in flour mixture until mixture forms a dough.
Divide the mixture in two pieces.
Roll into a log then wrap in wax paper.
Chill logs until very firm (about 4 hours) or freeze for up to 1 month.
Set oven to 375° (middle oven rack).
Remove one roll at a time from fride and slice into about 1/4-inch slices, working fast as the dough warms quickly and will be harder to slice (slice smaller or larger if desired).
Place the slices on a lightly-buttered baking sheet spacing about 1 inch apart.
Bake for 10-12 minutes or until golden around the edges (do not over bake).
Remove to a rack to cool slighty, then coat in sugar.