In a stand mixer with paddle attachment, cram 1 cup salted butter room temperature and 1 cup sugar
Add 1 egg, 1 tsp raspberry extract, 1 tsp almond extract, ½ tsp raspberry preserves , and drop of raspberry oil
Mix dry ingredients (3 cups all purpose flour and 1½ tsp baking powder) together first then gradually add into the mixer.
Remove dough and roll out between parchment paper into 1/4 of an inch thick
Transfer the dough to the fridge and let harden for 10 minutes.
Remove and use cookie cutters of desired shapes. Place cut cookies back into the fridge for 20 more minutes (up to an hour) so that the butter holds. This will help to retain its shape.
Bake at 350° for 8-10 minutes.
Once out of the oven, graze the tops lightly with a flat edge like a spatula to make for a more even cookie. Be very gentle as these are very delicate while hot.
Be sure to let cookies cool completely before icing.