In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined.

In a separate bowl, cream ½ cup of room temperature unsalted butter and 1 cup of granulated sugar until fluffy, about 3-5 minutes.

Add in 1 large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract if desired. Mix until fully incorporated.

Gradually add the dry mixture to the wet ingredients until a smooth dough forms.

Divide the dough into two equal portions, shape as discs about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour.

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

Roll each chilled disc out on a lightly floured surface to about ¼ inch thick, then cut desired shapes ensuring a smaller cutout in the center.

Crush assorted colorful hard candies into small pieces and fill the center cutouts of each cookie. Avoid overfilling.

Place cookie cutouts on baking sheets, spacing 1 inch apart, and bake for 8-10 minutes or until edges are golden and centers melted.

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