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In a KitchenAid mixer, cream together the unsalted butter and granulated sugar until smooth.
Add the cold egg, salt, vanilla extract, and almond extract to the mixture, and mix until well combined.
Incorporate two cups of flour and mix until the dough comes together, then add an additional cup of flour and mix until it forms a clump.
Roll the dough out on parchment paper to a thickness of three-eighths of an inch.
Wrap the rolled dough in saran wrap and place it in the freezer for about 30 minutes to an hour.
Preheat the oven to 375°F.
Cut out shapes from the chilled dough and use a scribe to poke holes in them.
Bake the cookies in the oven for 10 minutes, turning the pan halfway through the baking time.
Once baked, remove the cookies from the oven and transfer them to a cooling rack.