For cookies: in a large bowl, combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl, combine the flour with baking powder, baking soda, and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours.

Set oven to 400°. Line cookie sheets with parchment paper. On a very lightly floured surface, roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on cookie sheet. Bake 4-6 minutes Remove cookies to wire racks to cook completely before icing.

For the frosting: in a small bowl mix the confectioners sugar with milk (start with 1 - 2 tablespoons you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick, add is a small amount of corn syrup.) Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. Paint the icing over the cookies using a brush, or dip edges of cookies into icing. Allow to set on waxed paper.