|| Almond Sugar Cookies || In a standing mixer with a paddle attachment, cream the butter, sugar, almond extract, and eggs together until well-mixed and fluffy. In a separate bowl, sift the dry ingredients together, and add to the creamed butter mixture. Beat together on medium-high for another 2 minutes. 

Cover the bowl with plastic wrap and chill for one hour. 

Preheat the oven to 350 degrees. 

On a well-floured surface, roll out the dough about 1/3-inch thick. Using cookie cutters, cut out the dough, and bake on a parchment-lined (or use a silicone baking mat liner) cookie sheet for 6-8 minutes. Bake until cookies have just set and have lost their shine. Do not let them brown. 

|| Sweetened Condensed Milk Frosting || In a standing mixer with the whisk attachment on high speed, whip butter, almond extract, and salt together until the color becomes pale, about 5 minutes. Scrape down the sides of the bowl.  Reduce mixer speed to medium, and slowly drizzle the sweetened condensed milk into the butter. Whip for another minute, and then slowly add the powdered sugar. Whip mixture again until smooth and combined.

Frost your cookies generously.