In a medium bowl, whisk together the flour, baking powder and salt and set aside.

Use your electric mixer to mix together the butter and sugar until they start to come together, then increase the speed and beat for a minute.  Scrape down the bowl, and beat for 30 seconds more.  Add in the eggs, almond extract and vanilla and beat again, scraping down the bowl again if needed.

Carefully add in all of the dry ingredients and mix on low until combined.  Scrape the sides and bottom of the bowl and mix again to make sure there are no traces of flour.  The dough will be thick, but also sticky.  Use a 1 tablespoon-sized cookie scoop to portion out the dough and roll into balls, you may wish to pause and wash the cookie scoop if it gets too gummed up.  Place all balls on a tray that will fit into your fridge, wrap up tightly and chill for at least a couple of hours, but overnight is usually easiest (for me).

When you’re ready to get baking, preheat the oven to 350, line a couple of large baking sheets with parchment and have your jelly beans handy.  Fill a sheet with the cold dough balls, they don’t spread much so I baked all of mine on only 2 sheets.  Bake for 10 to 12 minutes until the edges are very lightly browned – the centers will still look soft.  Remove them from the oven and leave the cookies to rest for 3 minutes, then gently push 3 jelly beans into each cookie and remove the cookies to a rack to cool completely.  These are easy, perfect, and absolutely fancy enough to serve at an Easter brunch!