Whisk together the all-purpose flour, baking powder, and salt in a bowl and set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).

Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, mixing until well combined.

Gradually add the dry ingredient mixture to the wet mixture, stirring until a dough forms. Avoid overmixing.

Divide the dough into two portions. To one, add pink food coloring; to the other, add orange, mixing until colors are evenly distributed.

Wrap each portion in plastic wrap and refrigerate for at least an hour or until firm.

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

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out shapes and place them on baking sheets.

Bake for 8–10 minutes or until edges turn light golden. Allow cooling completely on wire racks.

Decorate the cookies with royal icing to create floral designs, using piping bags for intricate patterns. Let the icing set.

Optionally, sprinkle edible glitter or colored sprinkles on top for extra flair.

Let the decorated cookies dry completely before serving or packaging.