In a large mixing bowl, cream butter and sugar. Beat in eggs and extracts until fluffy. In another bowl, combine flour with baking powder. Stir into creamed mixture. Wrap dough in plastic wrap and refrigerate 6-8 hours.

Preheat oven to 375. On a lightly floured surface, with a floured rolling pin, roll out dough to 1/4" thickness. Cut out cookies using
a 3" round cookie cutter. Transfer cookies to ungreased baking sheets. Bake 10-12 minutes or until edges are lightly browned. While cookies are still warm, use a drinking glass with a
2 1/2" round bottom to indent centers of cookies. Using a plastic straw, cut out four small holes in center of each cookie to resemble holes for
thread. Remove cookies from pans and cool completely on wire racks. Store in airtight container. Makes about 2&1/2 dozen cookies.