In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, cream butter and confectioners' sugar until smooth and fluffy.
Add the eggs, vanilla, and almond extract to the butter mixture. Beat until smooth.
Remove the bowl from the mixer and sift in the flour, baking powder and salt.
Beat the flour mixture in until smooth.
Chill the dough in the refrigerator for at least 1 hour, up to overnight.
Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat.
Use a small cookie scoop to shape the cookie dough into 1-inch balls. Arrange on the prepared baking sheet, leaving roughly 2 inches between cookies.
Bake in the preheated oven for 10 minutes, until golden brown.
Cool on the cookie sheet for 10 minutes, then remove to a wire rack to fully cool.
Roll in powdered sugar.
Notes
Once scooped, you can freeze the cookies on trays, then put the frozen cookies in a freezer bag and store frozen for up to a month. You can then bake them cookies once you're ready to eat them.