Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

In a mixing bowl, beat the butter and granulated sugar using a handheld or stand mixer fitted with the paddle attachment for about 3-4 minutes until it’s light and fluffy. Scrape the sides and bottom of the bowl as needed.

Add the eggs one at a time, beating after each addition just until combined. Then, add the vanilla and almond extracts and mix well.

In a separate bowl, whisk together the flour and baking powder.

Gradually add the flour mixture to the butter/sugar mixture. Mix thoroughly until combined.

Portion out the dough into 1/4 cup amounts and roll each into a ball. Place them on the prepared baking sheets, leaving about 2 inches between each cookie (6 per sheet).

With the back of a measuring cup or drinking glass, gently press down on the middle of each cookie dough ball. Don’t make them too flat!

Bake for 9-12 minutes, or until the cookie’s center is slightly puffed up and no longer glossy. Remove from the oven; the cookies will firm up as they cool.

Allow the cookies to sit on the baking sheet for about 8-10 minutes before moving them to a cooling rack.

While the cookies cool, make the frosting. Use a handheld or stand mixer to beat the butter until smooth and fluffy.

Gradually add the powdered sugar and mix well. Stir in the almond extract and add the milk one tablespoon at a time, until the frosting reaches the right consistency.

Add 3-4 drops of pink food coloring and mix until fully incorporated.

Spread frosting on each cookie while they are still slightly warm. The frosting will melt slightly onto the cookies.

Once the cookies are completely cool, chill them in the fridge. Serve them cold directly from the fridge.