In a large mixing bowl, use a mixer to beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Observe the pale color and airy texture as a visual cue.
1 cup unsalted butter, 1/2 cup granulated sugar
Add the almond extract and salt to the creamed mixture, blending briefly until well incorporated. The mixture should be smooth and uniform.
1/2 teaspoon almond extract, 1/4 teaspoon salt
Gradually add the flour to the wet ingredients, mixing on low speed or using a spatula until the dough comes together and is evenly mixed. The dough should be soft but manageable; it may be slightly crumbly but should hold together when pressed.
2 cups all-purpose flour
Turn the dough onto a lightly floured surface and knead gently a few times to bring it together into a cohesive ball. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C). Remove the chilled dough, place it on a floured surface, and use a rolling pin to roll out to about 1/4 inch thickness. Cut into desired shapes with cookie cutters and arrange on a parchment-lined baking sheet.
Bake in the preheated oven until the edges are golden brown, approximately 12 minutes. The cookies will firm up and develop a slight crisp at the edges, with a tender crumb inside. Remove from oven, let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
