Preheat Oven to 350°
Cream butter, sugar, salt, baking powder, and extracts. Add eggs, one at a time, scraping the bowl after each addition.
Add 3 and ½ cups all-purpose flour and mix just until incorporated. If the dough seems too sticky, add a little more flour. Wrap slightly flatten dough. It will be easier to roll chilled dough later, if the dough isn’t chilled in a ball. Chill dough for at least one hour.
Remove dough from refrigerator. On a floured surface and with floured hands, shape dough into 4 long logs, about 2-3 inches in width.
Place at least 4 inches apart on parchment-lined baking sheets.
Bake approximately 30-45 minutes at 350. Check after 30 minutes. Logs should be baked through. If they seem soft in the center, bake for an additional 10-15 minutes. They should be firm to the touch.
INCREASE OVEN TEMPERATURE TO 400 DEGREES
Let logs cool. Then, using a serrated knife, cut into 1 and 1/2 inch slices. Stand slices up on baking sheets and toast at400 for about 5 minutes. Each slice should be slightly browned. Alternatively, you can lay each slice down on the baking sheet. Toast for 5 minutes, turn each slice over, and toast an additional 5 minutes.
Store in an airtight container. Do not refrigerate.