Preheat your oven to 350°F and line an 8x8 inch baking dish with parchment paper.
Add your buttery sticks and sugar to a large mixing bowl. Using a hand or stand mixer, beat the mixture until it becomes light and fluffy.
Add your egg and almond extract until just combined.
Slowly mix in your flour, sugar, baking powder, and salt until combined.
Press the dough evenly in to your baking dish using a spatula or the back of a measuring cup.
Bake for 25-30 minutes and be sure not to overbake or it will result in a dry, crumbly cookie that may fall apart. You want the edges to be just starting to brown.
Place your pan on a wire cooling rack and allow the cookies to fully cool before you frost them.