In a large bowl, using an electric mixer, beat the butter and sugar on medium speed for 1 to 2 minutes until light and fluffy.Scrape the sides and bottom of the bowl with a rubber spatula. Add the eggs and almond extract; beat for 1 minute until blended and smooth. Stir in flour mixture by hand until just blended. Stir in berries.
Tightly cover the bowl and refrigerate for 1 hour and up to 24 hours.
Scoop heaping tablespoons of dough onto the prepared sheet, spacing 2 inches apart.
Bake for 15 to 20 minutes until just set at the edges (centers will be slightly soft). Let cool on the pan for 2 minutes and the transfer cookies to wire rack (using metal spatula) to cool completely.
