Using a stand mixer fitted with the paddle attachment, or a large bowl and a hand mixer, beat the butter, sugar, baking powder, and salt on medium speed for about 3 minutes, scraping down the sides of the bowl as needed.

Reduce the mixer speed to low, add the egg, followed by the almond extract, and beat for a couple more minutes.

Turn off the mixer, add the flour all at once, and pulse briefly to prevent the flour from scattering.

Mix on low speed just until the flour is fully incorporated.

Use a sturdy, flexible spatula to give the dough a final few turns to ensure it is well blended.

Turn the dough out onto the counter and divide it in half. Shape each half into a ball, then flatten into a disk.

Roll each disk to a thickness of ½ inch between two sheets of parchment paper.

Slide the parchment-sandwiched dough onto a baking sheet. The slabs can be stacked. Freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.

Center a rack in the oven and preheat it to 350°F (175°C). Butter or spray a regular muffin tin, or two tins if available.

Have a 2-inch-diameter cookie cutter ready.

Working with one sheet of dough at a time, peel away both layers of parchment. Return the dough to one piece of parchment for cutting.

Use the cookie cutter to shape the dough. Dip the tops of the cut cookies into pearl sugar, then place them into the muffin tin, sugar side up.

Collect and combine the scraps from both sheets of dough. Re-roll, chill as needed, and cut additional cookies.

Bake the cookies for 16 minutes, rotating the tray halfway through for even baking.

Remove the tray from the oven and let the cookies cool in the tin for about 10 minutes.

Carefully lift them out and transfer to a wire rack to cool completely.

Once cooled, the cookies can be stored in an airtight container for up to a week.