Italian Christmas Cookies

Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
In a medium sized mixing bowl, add the flour, powdered sugar, baking powder and salt. Whisk together and set aside.
In a large mixing bowl, add the softened butter and granulated sugar. Mix on medium high speed until lightened in color and fluffy, about 1-2 minutes. Add one egg and mix until incorporated, then add the additional 2 eggs, vanilla and almond extracts and beat about 1 minute. It's so important to add the first egg by itself, or the eggs don't incorporate well into the mixture.
Add the dry ingredients and mix on low just until full incorporated. Form dough balls about 1-1.5 Tablespoons in size. Roll into balls and place on parchment lined baking sheet (see note 2). Bake about 10-12 minutes, until the edges are set and the tops turn matte. Remove from oven and transfer to a cooling rack and allow to cool completely.

Add the powdered sugar, 2 Tablespoons of the hot milk and almond extract to a bowl and use a spoon to mix until it gets glossy and no powdered sugar clumps remain. Add more milk to reach desired consistency. See photos above for a reference.
Dip the cookies upside down in the icing. Place on the parchment paper then wait 10-15 seconds to add the sprinkles for best results. Serve and enjoy!