Italian Butter Cookies

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond crystal or 1 tsp. Morton kosher salt, and ¾ tsp. baking powder in a medium bowl to combine.

Whisk 1 large egg, 1 large egg yolk, 2½ tsp. vanilla extract, and ¼ tsp. almond extract in another medium bowl.

Beat ¾ cup (1½ sticks) unsalted butter, room temperature, 1 cup (110 g) powdered sugar, and ¼ cup (50 g) granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes. With the motor running, gradually stream in egg mixture, scraping down sides of bowl as needed, until mixture is thick and homogenous, about 1 minute. Turn off mixer and add half of dry ingredients; mix on low speed just until dough starts to come together but is still slightly sandy, 30–60 seconds. Add remaining dry ingredients and mix until just incorporated, 30–60 seconds (be careful not to overmix).