• Preheat oven to 350°F and line two cookie sheets with parchment paper.
• In a stand mixer fitted with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened butter and white sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each egg.
• Then mix in the the vanilla and almond extracts.
• Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is evenly combined.
• Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet.
• Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
• Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
• Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely.
• While the cookies are cooling make the buttercream frosting.

Buttercream Frosting

• In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
• Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
• Mix in the vanilla extract and any food coloring if you're using.
• Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
• Using an off set spatula or butter knife spread the frosting on top of the cookies. Or add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner and pipe the frosting on the cookie however you like.
• Add any sprinkles or decorations immediately after you've frosted one cookie. You want to do it right away so the sprinkles will adhere to the frosting and not fall off.
• Let the cookies rest until the frosting has set.