Preheat oven to 350° F.

Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.

With the mixer on low, slowly add the sugar and then the egg.

Scrape the bowl with the mixer off.

Turn mixer back on low and add in extracts.

Allow all ingredients to combine fully.

Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated.

Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.

Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.

Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Beat butter in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)

With the mixer off or on low, add vanilla and almond extract.

With the mixer on low, slowly add in confectioners sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.

Once incorporated, whip frosting for at least 3 minutes on medium-high to high.

If frosting is too thick to spread, gradually beat in additional milk.

Store in refrigerator up to 2 weeks. Rewhip before using.