In a small bowl, cream the butter, white sugar, and brown sugar until light and fluffy.
Beat in the egg and the almond extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture and mix until combined.
Pour 3 Tbsp of white sugar into a shallow bowl then shape the dough into 1-inch balls and roll in the sugar.
Place the balls 2 inches apart on an ungreased cookie sheet then flatten with the bottom of a glass (you can make a pretty design by using a glass with a design on the bottom of it). Press 3 almond slices into the center of each cookie.
Bake for 9-11 minutes or until the edges are lightly browned.
Cool for 2 minutes before removing to wire racks.
Notes:
Make Ahead: Cookies are great desserts to make ahead. Just store in an air-tight container.