Cream together the softened butter, granulated sugar, and powdered sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, approximately 3 minutes. Then add the egg, vanilla extract, and almond extract if using, beating until fully combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix just until a smooth dough forms, making sure not to overmix.

Divide the dough evenly into two portions. Flatten each into a disc shape, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.

On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Cut out circles using a round cookie cutter. Mark six evenly spaced points around the edge of each circle with a knife or toothpick, then gently pinch at each point to form snowflake arms.

For a variation, mark the edges of the dough circles into seven segments instead of six and pinch each segment for a seven-pointed snowflake shape.

Preheat the oven to 350°F (175°C) and prepare baking sheets lined with parchment paper. Arrange the shaped cookies about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden.

Transfer the cookies to wire racks and allow to cool completely. Once cooled, dust lightly with powdered sugar before serving or storing.