2 cups butter, softened
1 1/2 - 2 cups evaporated cane juice
2 tsp vanilla
1 tsp almond extract
4 tsp baking powder
6 cups flour (spelt or soft wheat)
Cream butter and sugar, then beat in vanilla, almond extract, and eggs. Slowly add baking powder and flour and mix until dough is stiff. Knead with hands if necessary to combine flour fully into dough. Divide into batches, roll out on a floured surface, and cut with cookie cutters.
Bake at 350 for 6-8 minutes, then cool on racks before frosting and decorating.