In a medium-sized mixing bowl, combine the powdered sugar, vanilla extract, almond extract, and milk or half-and-half.

Mix until smooth.

o If the icing is too thick, add more milk or half-and-half, a little at a time.

o If the icing is too runny, add more powdered sugar, 1 tablespoon at a time.

Divide the icing into smaller bowls to add food coloring.

Ice the cooled cookies and leave them undisturbed until the icing hardens.

Store cookies in airtight containers.

In a large bowl (or a large Ziploc bag), sift together the flour, baking powder, and salt.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 1 minute.

With the mixer on low speed, beat in the eggs one at a time. Add the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing until fully combined (about another minute).

Tip: Using a Ziploc bag for the dry ingredients makes it easier to control adding them into the mixer.

Divide the dough in half and flatten into two round discs. Wrap in plastic wrap and refrigerate for about 30 minutes, or until the dough is cold.

Preheat the oven to 400°F (200°C). Line large cookie sheets with parchment paper for easy cleanup.

On a floured surface, roll out the dough to about ¼ inch thick for soft cookies (roll thinner for crispier cookies).

For easier rolling, place the dough between two large sheets of wax paper or parchment paper. Peel back the top layer, cut out cookie shapes, then remove the excess dough and re-roll as needed.

Using a flat spatula, transfer the cookies to the prepared baking sheet.

If transferring is difficult, leave the cut-out cookies on the wax paper and gently slide the entire sheet onto the baking pan.

Bake for 8–9 minutes, until the edges begin to lightly brown.

Cool on wire racks before icing. Enjoy!