Cream the softened butter in a large mixing bowl until light and fluffy.

Gradually add the sugar and mix well.

Add the eggs one at a time, mixing well after each addition, then add the vanilla and almond extracts.

In a separate bowl, sift together flour, baking powder, and salt.

Slowly incorporate the dry ingredients into the wet mixture. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a floured surface, roll out the chilled cookie dough to about 1/4 inch in thickness. Use cookie cutters to cut out shapes.

Place the shapes onto the prepared baking sheet about 2 inches apart.

Bake for 8 to 11 minutes until slightly puffy. Let cool on a wire rack.

Mix softened butter with powdered sugar, add vanilla and a pinch of salt, plus milk until spreadable.

Decorate cooled cookies and serve on a festive platter.