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Preheat oven to 400ºF. In large bowl, cream butter and sugar with electric mixer.
Beat in egg and vanilla and almond extracts.
Combine flour and baking powder; add to butter mixture, 1 cup at time, mixing well after each addition.
The dough will be very stiff; if necessary, blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Divide dough into two balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/4-inch thick.
Dipping teddy bear cutter into flour before each use, cut dough into bears; cut off ears.
Bake cookies on ungreased cookie sheet 6 to 7 minutes or until edges of cookies are lightly browned.
Cool completely on wire rack before decorating.
Decorate cooled cookies as desired using colored icings. Add facial features with edible food markers.
Time-saving Tips: Substitute 2 tubes (16 ounces each) refrigerated sugar cookie dough for homemade cookie dough.
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