Making the Cookies

• Cream the butter and sugar in a stand mixer for 3 minutes until light and fluffy.
• Add the milk, vanilla extract, almond extract, and egg, mixing until fully combined.
• Incorporate half the flour into the wet mixture and mix on low, then mix in the remaining flour until just combined.
• Chill the mixing bowl tightly with plastic wrap and place it in the refrigerator for 1 ½ hours.
• Preheat the oven to 350°F and line baking sheets with parchment paper.
• Dust a clean surface with flour, then roll out half the dough to a ¼-inch thickness.
• Cut out cookies using the square cookie cutter, placing them on the baking sheet.
• Repeat with the remaining dough using a round cookie cutter, placing these on another baking sheet.
• Bake for 9 to 11 minutes until the edges are lightly golden.
• Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Mix 4 ounces of royal icing with 2 ¼ tablespoons water until fully combined, then blend for 5 minutes.
• Brush the cooled cookies generously with the icing.
• Press the decorative wafer papers firmly onto the iced cookies.
• Dip the sides of the cookies into a bowl with sprinkles, coating the exposed icing.