First, assemble all your ingredients. Make sure the butter is chilled. Pre-measure everything so that it’s ready to go. This helps streamline the process and keeps things tidy.

In a large mixing bowl, add the chilled unsalted butter. Using a hand mixer or stand mixer, beat the butter for about 2-3 minutes until creamy. Gradually add the granulated sugar and confectioners' sugar. Beat until the mixture appears light and fluffy, around 3-4 minutes. It should look luscious.

Now it’s time to introduce the flavor! Add the vanilla and almond extracts. Beat just until combined; you want the mixture to hold air but not be overmixed.

Sift the flour and salt together into the creamed mixture. Gently fold the flour into the butter mixture using a spatula or wooden spoon. This requires a bit of care; you want to avoid overworking the dough. The final mixture should come together like a shaggy dough.

Divide the dough in half. Shape each half into a log about 3 inches in diameter. Wrap each log in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to 48 hours. This resting period solidifies the butter, making the cookies easier to slice later.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper while waiting for the oven to warm up.

Once the dough has chilled, unwrap the logs. Using a sharp knife, slice them into approximately 1/4-inch thick rounds. Place cookies on the prepared baking sheet, leaving space between each.

Bake the cookies for 15-20 minutes or until the edges start to turn golden brown. Keep an eye on them; the perfect cookies should be set but barely brown on top.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely. Now, enjoy with that perfect cup of tea or coffee!