Cream together the butter and granulated sugar until light and fluffy. Beat in the egg and almond extract. Gradually add flour and baking powder, mixing until combined. Chill for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the chilled dough to 1/4 inch thick. Cut out shapes and create center cutouts with a smaller cookie cutter.

Transfer the cookie shapes to a parchment-lined baking sheet. Fill center cutouts with crushed hard candies, separating colors for a defined look.

Bake for 8 to 10 minutes, keeping an eye on them to avoid bubbling. The cookies should be golden brown around the edges.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Poke holes if you wish to hang them as ornaments.

Store cooled cookies in an airtight container for up to 7 days, layered with parchment paper.