Heat the oven to 350°F
Line a large baking sheet with parchment paper.
In a medium bowl, whisk flour, salt, and baking powder, combine well.
In a separate bowl, beat the butter & sugar, until light & fluffy. Now add almond milk, vanilla extract & almond extract, combine well.
Add flour mixture slowly into the wet, & combine until dough is formed. Don't overwork the dough. If dough is too sticky, add a teaspoon of flour. If your dough is really soft, roll into a large ball & cover with cling wrap & put in the refrigerator for 15-20 minutes.
Lightly flour your work surface. Roll dough out to about 1/8 inch thick, and use a 2 1/2-inch heart-shaped cutter to cut out each cookie. For half of the cookies, use a smaller heart cookie cutter to make a window in the middle. Using a spatula, gently transfer the cookies to lined baking sheet. Space cookies about 1 inch apart on baking sheet. Scraps can be rolled out again to form more cookies.
Bake for 10-12 minutes or until lightly golden. Cool on cooling rack 10-15 minutes. *Optional: sprinkle powdered sugar on top of cookies using a mesh strainer. Store in airtight container.