Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a large bowl beat together butter and granulated sugar with a mixer on medium-high 3 to 4 minutes until pale and fluffy.
Reduce speed to medium. Add vanilla, almond extract, and egg; mix to combine. Reduce speed to low. Gradually add dry ingredients; mix until combined. Transfer dough to a work surface. Knead to form a ball. Divide dough in half. If desired, cover with plastic wrap and chill until ready to use.
Dust work surface and a rolling pin with powdered sugar. Roll dough to 1/4-inch thickness. Using 1 1/4- to 3-inch heart-shape cutters, cut out shapes. Place 1 inch apart on baking sheet. Reroll scraps; repeat. Bake 8 to 10 minutes until bottoms are lightly browned. Let cool 5 minutes. Transfer to a rack to cool. Decorate with Cookie Glaze and sprinkles. Store in an airtight container up to 3 days. Makes about sixty-six 2- to 3-inch cookies.
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3 g fat
(2 g saturated fat,
0 g polyunsaturated fat,
1 g monounsaturated fat),
10 mg cholesterol,
29 mg sodium,
8 g carbohydrates,
0 g fiber,
3 g sugar,
1 g protein.