In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and brown bits form at the bottom, about 5-7 minutes.

Pour the browned butter into a heat-safe bowl and chill in the refrigerator for 1-2 hours, or until completely chilled.

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

In a stand mixer with the paddle attachment, combine the cooled browned butter and granulated sugar. Mix on medium-high speed for 1-2 minutes until light and fluffy.

With the mixer on low, add in the egg, vanilla extract, and almond extract, scraping down the sides as needed. Gradually mix in the baking powder, then slowly add the flour until the dough comes together.

Flour your surface lightly and roll the dough out to about 1/8 to 1/4 inch thick. Cut out shapes and place them on the prepared baking sheet.

Bake for 6-8 minutes until the edges are set but the centers are still wet. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.