Combine dry ingredients in a large bowl; set aside.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add vanilla almond extract and sour cream.
Add the dry ingredients and mix until well combined.
Dough is soft and sticky. Don't worry. After it is chilled, it will be easy to roll out.
Divid dough into two sections. Press to 1 1/2 inch thickness and wrap with plastic wrap. Refrigerate a minimum of two hours or overnight. The longer the better.
Preheat oven to 425. Line baking sheets with parchment paper of Silpats.
Lightly flour the dough and roll out to 1/4 inch thickness.
Cut with cookie cutters and place on baking sheet.
Bake about 7 minutes, or until puffy. To keep cookies soft, do not over bake.