Whisk together flour, baking powder, and salt in a large bowl. Set aside.

In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.

Add eggs, one at a time, mixing to combine.

Add vanilla extract and almond extract; mix until incorporated.

Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.

Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat.

With a lightly-floured rolling pin, roll the dough to about ¼-inch thickness. Use more flour if the dough seems sticky.

Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).

Preheat the oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats.

Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes.

Arrange the shapes about 2-3 inches apart on the prepared baking sheets.

You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking.

Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

In a bowl, mix powdered sugar with milk, corn syrup, and vanilla extract.

Adjust the consistency by adding more milk if too thick.

Add gel food coloring as desired for decoration.