Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
Once butter and sugar is light and fluffy, add in eggs and almond emulsion, mix until combined.
Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
Roll dough to about 1/4-1/2 inch thickness and cut with desired cookie cutters
Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!