Beat butter, 1/2 cup sugar, and almond extract together in a large bowl with an electric mixer until light and fluffy.

Stir in flour with a wooden spoon until smooth and well combined. Divide dough into 2 parts, wrap in plastic, and refrigerate for 2 hours.

Preheat the oven to 300 degrees F (150 degrees C).

Lightly sprinkle some white sugar on the work surface; roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 ½-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

Bake in the preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes.