In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, approximately 1-2 minutes.

Beat in the eggs, vanilla and almond extracts. Set aside.

Sift together the flour, baking soda, salt, nutmeg and cinnamon.

Add the flour mixture to the wet ingredients, being careful to blend until just mixed and not overmix.

Turn out onto a large piece of plastic wrap, covering fully and flattening. Refrigerate for 4 hours to overnight.

When ready to bake, preheat oven to 325°F and line baking sheets with parchment paper.

Lightly flour a rolling mat or clean rolling surface, roll out a quarter of the dough to ¼ inch thickness. Cut using a 2 ½ inch round cookie cutter and transfer to baking sheet, placing them 1-2 inches apart.

Bake for 8-10 minutes or until very lightly browned along the edges.

Remove from oven and allow to cool for 5 minutes before transferring to a wire cooling rack.

Continue with remaining dough.

Serve plain, glaze or frost as desired.