In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until well blended.

In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.

Beat in 1 large egg, 1 teaspoon of vanilla extract, and if desired, a ½ teaspoon of almond extract until fully combined.

Gradually add the flour mixture into your wet ingredients, mixing on low speed until just combined.

Divide the dough into two discs, wrapping each in plastic wrap. Refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Remove the dough from the fridge, roll it out on a lightly floured surface to about ¼ inch thick, and cut out desired shapes.

Using smaller cookie cutters, create holes in the center of each cookie shape and fill with crushed assorted hard candies.

Bake for 8-10 minutes until the edges turn lightly golden and the centers bubble.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.