Cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add in eggs, vanilla extract, and almond extract, mixing until fully incorporated.

Whisk together the flour, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet ingredients until just combined.

Cover the dough and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C). Roll small portions of dough into balls, flatten slightly, and create an indentation for the peach preserves.

Place the shaped cookies on a lined baking sheet and bake for 12-15 minutes until bottoms are golden brown.

Allow cookies to cool before rolling in granulated sugar.