In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, powdered sugar and salt on low speed until well combine, about 20 seconds. Mix in egg, vanilla and almond extract.
With mixer set on low speed, slowly add in flour and mix until combine. Transfer dough to an airtight container and refrigerate until firm about 1 1/2 hours (0r freeze folding dough once with a wooden spoon halfway through chilling until firm about 40 minutes - which is what I did).
Preheat oven to 375 degrees. Line cookie sheets with Silpats or parchment paper. Roll dough out on a generously floured surface to 1/4-inch thickness then cut dough into desired shapes using cookie cutters.
Carefully transfer cut shapes to prepared baking sheets and bake in preheated oven for 8-10 minutes, edges should not brown. Allow cookies to cool for at least 5 minutes before transferring to a wire rack to cool. Cool cookies completely then frost with icing.
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