In a large bowl beat the butter and sugar until fluffy - about 2 minutes.
Add vanilla extract, and almond extract, then mix in the eggs one at a time.
In a separate bowl whisk together the flour, cornstarch, baking powder & salt.
With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time.
Divide the dough into two equal pieces. Form each part into a round, flat disc shape and wrap each in plastic wrap.
Refrigerate for at least 2 hours.
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper. Take one disc of dough out of the fridge and let warm up for 10 minutes.
Flour a clean work surface, and flour your rolling pin. Unwrap the dough and lightly dust both sides with flour.
Roll out the dough to about 3-5mm thick, or about 1/8 - 1/4 inch thick. Cut into shapes using cookie cutters and carefully transfer to the lined cookie sheets.
Bake one cookie sheet at a time for 8-10 minutes on the middle rack, or until the tops look just set. Remove from the oven and cool.
Repeat the process with the rest of the dough.
*The number of cookies will vary greatly depending on the size of your cookie cutters.**If you find the cookies are spreading, after cutting into shapes and placing on a cookie tray - refrigerate for an extra 10-15 minutes before baking.