Preheat oven to 375°F. In a large bowl, beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in salt and as much of the flour as you can with the mixer. Stir in any remaining flour and mix well until fully incorporated.

On a lightly floured surface roll out the dough to 3/16- to 1/4-inch thickness. Using 2- to 3-inch cookie cutters, cut dough into desired shapes. (Dip cutters in flour to prevent sticking.) Place cutouts 1-inch apart on ungreased cookie sheets. Repeat with the remaining dough. Bake 6 to 8 minutes or until edges are firm but not brown. Remove; cool on wire rack.

Patchwork Cookies: Prepare dough as directed in Step 1. Divide dough into two or three portions and add food coloring to portions as desired. Roll out each portion as directed.  Cut out large hearts from each then cut out a small heart from within each large heart. Swap out the smaller hearts so that they are paired with a large heart of a contrasting color. If desired, sprinkle each cutout lightly with sparkling sugar. Bake as directed.

Striped Cookies: Prepare cookie dough through Step 1. Divide dough into three equal portions. Using food coloring, dye portions various shades of pink and/or red, leaving one portion of dough plain. Working in batches, roll out dough portions and cut into thin strips. Arrange strips next to each other and push together; lightly roll over with rolling pin to seal. Cut out and sprinkle lightly with sparkling sugar, if desired. Bake as directed.

Marbled-Effect Cookies: You’ll have a small pile of remnants remaining at this point. Gather them up and gently roll them out to make marbled-effect cookies. Cut out and sprinkle lightly with sparkling sugar, if desired. Bake as directed.