Preheat 350 degrees. Line sheet pans with parchment paper. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until well combined. Mix in vanilla and almond extracts. Sift together flour, cornstarch, and salt. Add to creamed mixture and mix until just combined.
Using a cookie scoop, portion dough onto a parchment-lined baking sheet about 2 inches apart.
Bake 10-12 minutes until just set. Cool on the sheet pan until ready to frost.
Frosting
In a mixing bowl, stir together powdered sugar, butter, and vanilla extract. Add enough cream to make a spoonable consistency. (I used 5-6 tablespoons for the icing in these photos.) Add a few drops of red or green food coloring, if desired.
Spoon the icing over the top of the cookie, allowing it to completely cover the cookie. Allow the icing to set before storing in an airtight container.
Notes
For a thicker, spreadable icing add less cream. For a thinner glaze, add more cream.
Use room temperature butter so the ingredients blend smoothly and completely.
After adding flour and cornstarch, mix until just combined. Overmixing can create a tough dough.
Use a parchment-lined baking sheet. This prevents the cookies from sticking to the pan and makes clean-up a breeze.
Portion the dough using a cookie scoop for uniform cookies that will bake up evenly.
Chilling this dough is not required. The cookies do not spread very much. If making the dough to bake at a later time, chilling the dough if perfectly fine.