In a medium bowl whisk the flour, salt and baking powder, set aside. With a mixer, beat butter and sugar until smooth. Add the eggs, one at a time, beating until combined. Add the extracts. Add in the flour mixture, mixing just until combined (careful not to overmix the dough). Wrap dough in saran and refrigerate for 1 1/2 hours.

Roll the dough out on the countertop, that has been lightly dusted with confectioners sugar. Roll the dough 1/4" thickness, especially for larger cutouts, and cut out the desired shape. Hint: Use a paper stencil if you can't find a cookie cutter in the size you want! Place cutouts on a cookie sheet lined with parchment. Refrigerate the cutouts for 15 minutes. While they are in the fridge, roll out the fondant on the confectioners sugar, and use the same stencil or cutter to cut out the fondant to 1/4" thickness. Bake cookies at 350, for 12-14 minutes for large cutouts, and 8 minutes for smaller cutouts. Cookies should not be brown on the bottom, or they are slightly over baked. As soon as the cookies come out of the oven, cover them with the similar fondant shape. Careful! The cookies are hot! Allow the cookies to cool and decorate with the Food Writers!