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Cream together butter and sugar using your stand (or hand) mixer.
After the butter and sugar mixture is fluffy, add in an egg, milk, vanilla, and almond extract. Beat until combined.
Add in the dry ingredients (flour, baking powder, salt) and mix until fully combined.
The dough will probably be extremely sticky, but that's ok. Cover with saran wrap and let chill for at least an hour in the fridge.
If you let it chill for more than an hour, you may need to let it rest at room temperature for 30 minutes, or it'll be too hard to roll out.
Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
Once the dough is ready, form it into a ball the best you can in the bowl. Then roll it out using a rolling pin. *Make sure your surface and rolling pin are both well floured.*
Roll out the dough until it's about 1/8 in - 1/4 in thick.
Cut the dough into whatever shape you like. You may want to flour your cookie cutters as well.
Bake on a silicone mat in a preheated oven for 8 - 12 minutes.
Mine were perfect at 10 minutes: a slightly golden, crunchy exterior with a soft middle. If you want a crunchier cookie, roll these out to about 1/8 in thick and bake for a little longer.
Cool completely on a wire cooling rack.
In your stand mixer, place cream cheese and beat until fluffy, about 1 minute.
Slowly add in powdered sugar and a pinch of salt. You may need to stop and scrape down the bottom and sides of the bowl.
Now add in the milk and vanilla and mix until combined.
Frost and enjoy!
Let the frosting completely harden before storing these at room temperature in an airtight container.