Beat the butter (margarine) until creamy. Beat in the sugar until well blended.
Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
Slowly add the flour, blending well.
Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.