In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Turn the dough out onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 3-inch circles with a cookie cutter (or a glass lightly coated in flour - shaking off any excess). Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges just begin to brown. Allow to cool to room temperature and serve.
I like to add a little bit of almond extract to my cookies. You may do this by using 1 1/2 tsp Vanilla and 1/2 tsp almond extract.