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

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

In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.

Gradually add dry ingredients to the wet mixture and stir until dough forms.

Divide dough into two discs. Wrap and chill for at least 1 hour.

Preheat oven to 350°F (180°C). Line baking sheets with parchment.

Roll out dough between parchment to ¼ inch thickness.

Cut into rounds or shapes. Place 2 inches apart on baking sheet.

Bake for 8–10 minutes or until edges are just lightly golden.

Cool on tray before decorating or storing.

Optional Add-Ins & Variations

• Add 1 tbsp lemon zest for brightness.

• Use plant-based butter for a dairy-free version.

• Swap in vanilla bean paste for deeper flavor.

• Decorate with gluten-free icing or powdered sugar.