Cream together butter, sugar, eggs, and 2 teaspoon of almond extract.
In a separate bowl, whisk together gluten-free flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, adjusting consistency with extra flour if needed.
Optionally, add food coloring for a marbled effect.
Drop dough into sticky mounds onto a parchment lined cookie sheet.
Bake in the preheated oven for 10 minutes. For mini-sized cookies, bake for 8 minutes. Be cautious not to overbake; the sweeties should not turn golden brown.
Allow the cookies to cool for five minutes on the cookie sheet before transferring to a wire rack.
Glaze
In a bowl, prepare the icing by mixing 2 cups of powdered sugar, 1 teaspoon of almond extract, and 4 to 6 tablespoons of milk. Adjust the milk quantity until a glaze consistency is achieved.
Ice the cooled cookies with the prepared glaze.
Let the cookies dry before packaging.
Notes
One batch of regular-sized cookies yields approximately three dozen, while one batch of mini sized produces around 6 1/2 dozen.
Use a full dining spoon for regular-sized cookies and a 1/2 dining spoon for minis.