In a large bowl, sift together flour, baking powder and salt. Whisk to combine and set aside.

Using a stand mixer or handheld mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and allow to thoroughly combine between each addition. Add vanilla extract and blend to thoroughly combine, scraping down the side of the bowl as necessary.

On low speed, add the dry ingredients slowly until just incorporated. Cover the bowl and chill the dough for at least one hour.

Once chilled, heat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat. Scoop out slightly less than a quarter cup of dough and roll into a smooth ball. Gently press the balls to slightly flatten. Place on the baking sheet at least 2-3 inches a part. Allow to bake for 10-12 minutes, or until the edges are very slightly golden. Do not over bake!

Remove from oven and allow to cool for several minutes on the baking sheet, then transfer to a cooling rack. Allow to fully cool.

Frosting: While the cookies cool, time to make the frosting! Using a stand mixer or hand mixer, whip the butter until soft and smooth. On slow speed, add the powdered sugar 1/2 cup at a time. Add the almond extract and salt and blend until fully incorporated. Add the milk as necessary. If you like a thinner frosting, feel free to add more milk one tablespoon at a time. Add red food coloring if desired, drop by drop until a soft pink color is achieved.

Once the cookies have fully cooled, spread a thick layer of frosting onto the cookies. Sprinkle shaved almonds on top if desired and enjoy!