Italian Wedding Cookies

Preheat oven to 350° F.
Place softened butter and granulated sugar in a mixing bowl or bowl of a stand mixer. Beat on medium high until lightened in color and fluffy. Add one egg and beat until incorporated. Add the remaining 2 eggs and the almond and vanilla extracts and beat until light and fluffy, about 1 minute.
Place flour on top of wet ingredients. Make a small well at the top and measure in the powdered sugar, baking powder and salt. Fluff together a bit with your fingers to prevent clumps of any of those ingredients. Mix on low just until incorporated. See note 2, this is a wetter dough than a traditional cookie.
Line 2 baking sheets with parchment paper. Use a small cookie dough scoop or a spoon to make dough balls about 1-1.5 Tablespoons big (these grow a ton, see note 3). Roll into balls and place on the parchment lined baking sheets, about 1-1.5 inches of space between each one. Bake for 10-12 minutes until the edges have set and the tops are matte. Move to a wire rack to cool completely.

While the cookies cool, make the icing by placing the powdered sugar, 2 Tablespoons of the hot milk and almond extract into a bowl. Mix until smooth and glossy and no powdered sugar lumps remain. Add more milk until it reaches the desired consistency. See photos above for a reference.
Dunk cookies in the icing upside down, swirl around to remove excess icing then move back to the parchment paper. Add sprinkles about 10-15 seconds after dipping in the glaze. Allow to set up then serve and enjoy!