Italian Easter Cookies

Preheat oven to 350° F.
Place the flour, powdered sugar, baking powder and salt together in a medium bowl. Whisk together and set aside.
In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, add the softened butter and granulated sugar. Beat on medium high for about 1-2 minutes, until it's lightened in color and fluffy. Add one egg and mix to incorporate. Add the remaining 2 eggs and the almond and vanilla extracts. Beat for about 1 minute until well incorporated and light.
Add the dry ingredients and mix on low just until combined. Line 2 baking sheets with parchment paper and use a small cookie dough scoop or spoon to make small dough balls about 1-1.5 Tablespoons in size. Roll into balls and place on the parchment lined baking sheets. Bake 10-12 minutes until cookies are puffed, the tops are matte and the edges are set. Place on cooling rack to cool completely.

Add the powdered sugar, 2 Tablespoons of the milk and the almond extract to a bowl. Mix with a spoon until glossy and all the powdered sugar lumps are gone. Add more milk until desired consistency is reached, see photos above for a visual guide.
Divide icing into 3 bowls and add food coloring (see note 2 below) to reach desired intensity. Dunk cooled cookies into the icing upside down. Give the cookies a little swirl to remove the excess icing, then place back on the parchment paper to set up. Once set up, serve and enjoy!