• Preheat oven to 325° F. Line two baking sheets with parchment paper and set them aside.
• Melt butter in a medium-sized pot. Remove from heat.
  
• Stir in granulated sugar until well combined. Add in egg, egg yolk, vanilla extract, and almond extract.
  
• Mix until lighter in color. Add in the flour, baking soda, and salt. Stir well to ensure a smooth, well-combined batter.
  
• Let the batter sit for 10 minutes or so to let the flour soak into the rest of the batter.
  
• The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.
  
• Scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
  
• Bake 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will look cooked around the edges and undercooked in the center.
  
• Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before glazing.
  

for the glaze-

• In a small bowl, whisk powdered sugar together with milk and vanilla extract until thick glaze forms. Should be the consistency of white school glue; add the milk in slowly! Add in food coloring if desired and then drizzle over cookies.