In a medium bowl, stir together the flour and baking powder and set aside.
In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy. This should take about 3 minutes.
Add the egg, vanilla extract, almond extract and orange zest and beat another minute or so.
Add the flour mixture slowly. (Be careful not to add too much at a time or you will have a snowstorm of flour.)
Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
Take the dough out of the bowl and place it on a piece of parchment paper.
Using your hands, knead the dough a few times.
Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours. If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don’t forget it in the freezer, or it will become too firm to work with (and then you’ll have to wait for it to thaw).
When it’s almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F).
Roll out dough onto a lightly floured work surface. Cut out desired shapes, and place on a baking sheet. Place the entire baking sheet of cookies in the freezer for about 5 minutes (this helps prevent the cookies from losing their shape when baking).
Once chilled, bake cookies at 350* for 8-10 minutes, depending on the size of the cookies.
Allow cookies to cool, and prepare orange glaze.