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1
Sift together flour, baking powder, and salt in a bowl.
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2
In another bowl, cream softened butter with sugar until fluffy.
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3
Add one egg at a time and stir until incorporated.
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4
Stir in vanilla and almond extracts.
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5
Gradually add the flour mixture into the batter, stirring until well-mixed.
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6
Don't be afraid to stir it a lot.
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7
When everything is incorporated, the dough will be heavy and slightly sticky.
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8
Cover it up and put it in the fridge for 30 minutes to chill.
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9
Preheat oven to 350F
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10
When the dough is done chilling, scoop out balls of dough about the diameter of a quarter, and place them on foil-lined baking sheets about 2 inches apart from one another.
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11
Grease the bottom of a flat glass and gently flatten the dough balls until they are small discs about 1/3 inch thick.
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12
This will help your cookies spread evenly instead of mounding in the middle.
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13
Bake for about 10 minutes, until the edges are just very slightly starting to become a golden-brown.
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14
Immediately remove from oven and let sit on the cookie sheet to finish baking for another 2 minutes.
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15
These stay chewy for a long time but they won't last long.
