Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silpat to prevent sticking.

Whisk together the flour, baking powder, and salt in a medium bowl.

Cream the butter and sugar using a stand mixer until it’s light and fluffy, then add the egg and almond extract.

Combine the flour mixture with the butter mixture in increments of 1/2 cup.

Shape 1 tablespoon of dough into small circles, then press them into flat disks on the prepared baking sheet.

Bake for 8 minutes and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ice the cookies by whisking together powdered sugar, milk, and almond extract until smooth.

Spread the icing over each cooled cookie and let it set for about 10 minutes.