Scotch Shortbread Cookies

8 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 cups butter, softened
2 cups granulated sugar
1 teaspoon almond extract

Preheat oven to 350°F.
In a large mixing bowl, sift flour with baking powder and salt.
In a separate mixing bowl, mix together butter, sugar and almond extract; beat until very light and fluffy.
Combine butter mixture with flour and mix by hand until dough is very smooth.
If dough is too hard to handle, refrigerate for about 1/2 hour to chill.
Form dough into 1 inch balls.
Place dough balls on ungreased cookie sheets.
Flatten to desired thickness, about 1/4 inch thick using the bottom of a drinking glass preferably with a pattern on the bottom.
Bake in preheated 350 F oven for 20 minutes or until light golden brown.