Prepare all the dry ingredients first. Sift them all into a bowl. Set aside until ready for use.

Preheat oven to 350°F. Line 3 large baking sheets with parchment paper.

In the large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until smooth.

Then add egg, milk, pure vanilla, and almond extract. Beat well until smooth, for about 3 minutes on high speed.

Scrape down the sides and the bottom of the bowl, and beat again for 30 more seconds, or until well combined.

Finally, at low speed, mix in the dry ingredients prepared earlier. Scrape down the sides and bottom of the bowl again until completely combined.

Hold the cookie press perpendicular to the lined baking sheet and press out the cookies about an inch apart from each other.

Bake the cookies until just very lightly golden on the edges, about 8 minutes or so.

Remove from the oven. Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Using a hand whisker, mix confectioners’ sugar with milk together until silky smooth.

Trace the snowflake peaks with the icing of each cookie and then drench the still-wet icing lightly into sparkling colorful sugar.

Let the icing completely dry out and set before serving.