📖 Instructions

1. First, get your oven ready! Preheat it to 350°F (175°C). Then, grab a couple of baking sheets and line them with parchment paper. This is key for easy cleanup and preventing sticking, trust me.
2. In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until they’re light and fluffy. If you have an electric mixer, this is a good time to use it. It usually takes about 2-3 minutes.
3. Now, add the large egg, almond extract, and vanilla extract to the butter mixture. Beat them in until everything is well combined and smooth. Don't be afraid to scrape down the sides of the bowl with a spatula to make sure no ingredient is left out.
4. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure it's all mixed well; this helps distribute the leavening evenly throughout the dough.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can make your cookies tough, and we're aiming for tender.
6. Gather the dough into a ball, wrap it in plastic wrap, and pop it into the fridge for at least 30 minutes. This chilling step is super important! It helps the dough firm up, making it much easier to roll out and prevents the cookies from spreading too much in the oven. If you're in a hurry, 15 minutes in the freezer can work too!
7. Once chilled, take a portion of the dough (about a quarter at a time) and roll it out on a lightly floured surface. You want it to be about 1/4 inch thick. Try to keep the thickness consistent for even baking.
8. With a sharp knife or a small ruler, cut the dough into strips about 2 inches long and 1/2 inch wide. You can make them a little shorter or longer depending on your preference, but this size is perfect for that 'French tip' look.
9. Carefully transfer your cut cookies to the prepared baking sheets, leaving about an inch of space between each one. They don't spread a ton, but a little room is always good.
10. Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as oven temperatures can vary! You want them just barely golden for that perfect tenderness. Once baked, let them cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely. They'll be delicate when warm.
11. While the cookies are cooling, let's make that glossy icing! In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk (or water), and the almond extract until smooth. You're looking for a thick but pourable consistency. If it's too thick, add more milk a tiny bit at a time. Too thin? Add a bit more powdered sugar. It’s like a little science experiment!
12. Once the cookies are completely cool (this is important, otherwise your icing will melt!), dip one end of each cookie into the glossy icing. Let any excess drip off. You can also use a small offset spatula to spread the icing if dipping feels too messy. This creates that beautiful 'French tip' effect.
13. Place the iced cookies back on the wire rack over parchment paper (to catch drips!) and let the icing set completely. This can take anywhere from 30 minutes to an hour, depending on humidity. Once set, stack 'em up or arrange them on a festive platter. Enjoy the pure deliciousness you just created!