Step-by-Step Instructions

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Add red food coloring until desired pink shade is achieved, mixing gently.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat your oven to 375°F (190°C) and prepare baking sheets.
• Roll out the chilled dough to ¼ inch thickness on a floured surface.
• Cut out shapes with cookie cutters and transfer them to the baking sheets.
• Bake for 8-10 minutes, until edges are lightly golden brown.
• Let cookies cool for a few minutes on the baking sheets, then transfer to a wire rack.
• In a bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth.
  
• Dip the tops of cooled cookies into the glaze, adding sprinkles if desired.
• Allow the glaze to set completely before serving.