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In a mixing bowl, cream together 1 cup of softened butter and 1 cup of sugar until the mixture is light and fluffy.
Add in 2 eggs, ½ teaspoon of almond extract, and 1 teaspoon of vanilla extract, then mix until well combined.
In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, and ½ teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined and making sure to scrape down the sides of the bowl.
Chill the dough in the refrigerator for about 30 minutes.
Once chilled, scoop the dough onto a parchment-lined baking sheet and gently flatten each scoop into a disc, ensuring they are not too thin.
Bake in a preheated oven at 350°F for 13 minutes, then allow the cookies to cool completely on a wire rack.
While the cookies are cooling, prepare the frosting by beating together ½ cup of butter, 2 cups of powdered sugar, ¾ teaspoon of almond extract, ½ teaspoon of vanilla extract, and 2-3 tablespoons of heavy whipping cream until the mixture is smooth and fluffy.
Add a drop or two of pink food coloring to the frosting and mix until the color is evenly distributed.
Once the cookies are cool, spread the pink frosting over the top of each cookie, ensuring to cover them from edge to edge.