In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream butter and sugar with an electric mixer at medium speed until light and fluffy, about 2-3 minutes.

Add the egg yolk and extracts. Beat at medium speed until combined.

Gradually add the flour mixture, beating at low speed just until combined. Do not over mix.

Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.

Line 2 large cookie sheets with parchment paper.

Form dough into tablespoon size balls. (I used a tablespoon cookie scoop to make them uniform in size.) Form each ball of dough into a log, tapering at one end.

Twist two logs together to form a horn shape. Repeat with remaining logs. Insert skewers or lollipop sticks, if using. Place about 2 inches apart on prepared cookie sheets.

Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat oven to 350ºF. Bake until golden brown, about 13-15 minutes. Transfer cookies to wire rack to cool.

When cookies have cooled completely, place them on a parchment paper lined work surface. (You can use the same pieces of parchment paper that you baked them on.) If you are using lollipop sticks, you may want to cover the sticks with plastic wrap to keep them clean. Spray with edible gold spray. Let dry. Apply an additional coat of edible gold spray, if desired.