In the bowl of a stand mixer with the paddle attachment, mix butter, sugar, egg yolk, vanilla and almond extract until light and fluffy.
In another bowl whisk together flour, baking powder, baking soda and salt.
Gradually add into butter mixture until well blended.
Remove from bowl and wrap with plastic wrap. Chill in fridge for 4 hours.
Transfer dough from fridge to counter and rest for 20 min.
On a floured surface roll out dough into about 1/4-inch thickness.
Cut into desired shapes using cookie cutters. Re-roll once or twice to get cut more cookies.
Place cookies 2-inches apart on the cookie sheet.
Bake 4-6 minutes.
Remove the cookies to a wire rack to cool completely.
In a small bowl mix the confectioners’ sugar with milk.
Mix in corn syrup and almond extract until the icing is smooth and glossy.
Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
Allow to set completely on waxed paper.