PREHEAT OVEN TO 350 F. Place rack at center.
BEAT THE SOFTENED BUTTER until smooth. Add the powdered sugar and almond extract and beat again until well-mixed.
ADD THE FLOUR AND SALT and beat until just combined.
TURN OUT ONTO A LIGHTLY FLOURED COUNTER and, using a rolling pin, roll ¼-inch thick. Using a 1 ¾-inch (or 2-inch) fluted, floured cookie cutter, cut into 36-40 cookies. TIP: Add a little extra flour on the counter to dip the cookie cutters in every 2 cookies or so to prevent the dough from sticking in the cutters.
USING A THIN SPATULA, CAREFULLY PLACE COOKIES on an ungreased cookie sheet 1-inch part. Prick each cookie twice at the center with a fork to create an X or a cross to insure even baking. Bake one sheet at a time in the center of the oven rack for about 12 minutes or until just turning golden at edges, turning sheets around midway through baking. The cookies should not brown but, if they do, they're still perfectly good to eat! Remove from cookie sheet to cool on racks or on sheets of waxed paper. Store in tightly covered containers for up to 2 weeks at room temperature or freeze for up to six months.