Preheat the oven to 350 degrees. Line a 9x9 baking dish with aluminum foil or parchment paper. Spray with cooking spray and set aside.

Cream the butter and sugar together until light and fluffy, then add the eggs one at a time. Mix just until the eggs are combined with the butter & sugar. Mix in the vanilla and almond extracts.

Add the flour and salt, and mix just until combined. Make sure you don't overbeat!

Press the dough into the prepared pan, making sure it's even through the middle and up to the sides of the pan. Bake for 15-17 minutes until very light golden brown, and the center won't quite look done. Cool completely before frosting.

In a large bowl, cream the butter, both extracts, and the salt together. Add the powdered sugar a cup at a time, and mix until combined. Add the milk a couple of tablespoons at a time, mixing in between, until you get the right consistency. You might a little more or a little less!

Frost the cooled cookies, and let them chill in the fridge for 15-30 minutes before cutting.