In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well combined.

In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add 1 large egg, 2 teaspoons of vanilla extract, and ½ teaspoon of almond extract (if using) to the butter and sugar mixture and beat until well combined for 1-2 minutes.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Divide the dough in half, shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of chilled dough to about ¼ inch thick and cut out shapes with cookie cutters.

Place the cut cookies onto prepared baking sheets and fill the center with crushed hard candies.

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.