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

In a medium bowl, whisk together all-purpose flour, powdered sugar, and salt until well blended.

In a separate large bowl, cream softened butter, vanilla extract, and almond extract until light and fluffy.

Gradually add the dry mixture to the butter mixture, stirring until combined to form a soft dough.

Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Once chilled, roll the dough out on a lightly floured surface to about a 1/4-inch thickness.

Use a floral cookie cutter to cut out shapes from the rolled dough and transfer them to prepared baking sheets.

Bake for 10-12 minutes, or until edges are lightly golden.

Cool cookies on a wire rack once done.

Prepare royal icing with either egg whites or meringue powder, gradually adding powdered sugar and lemon juice.

Tint the icing with gel food colors in separate bowls.

Use a piping bag to pipe floral patterns on the cooled cookies.

Allow the decorated cookies to sit at room temperature until the icing has fully set.