In medium bowl, combine flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix until well blended. Add vanilla and almond extracts. Stir in flour mixture; mix until blended. Do not chill dough. Divide dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use. If desired, add sprinkle with colored sugars or sprinkles.
Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Cool 2 minutes on cookie sheet. Remove from sheet and cool completely on cooling grid.
Cover undecorated cookies with Cookie Icing or spatula ice with white or green royal icing; cookies can also be outlined in royal icing. Add sugars, sprinkles and icing decorations, as desired.