Cream the butter and almond extract in your stand mixer until light and fluffy. Whisk the other ingredients in a bowl until well mixed then add to the mixer and blend on low until the dough comes together. Turn up the mixer for just a few seconds to make sure everything is really well combined.
Scrape dough into plastic wrap and form a disc. Wrap well with plastic wrap and place in the fridge overnight.
Heat the oven to 350. Using a small (tsp or tsp and a half) sized cookie scoop, drop balls of dough onto a parchment lined cookie sheet, leaving space between them. If the shapes are rough, roll them quickly in your palms to even out, but try not to warm the dough up.
Bake for 10-12 minutes until just starting to turn slightly brown on the bottoms.
Remove from oven and allow fully cool before icing. Place cookies on a cooling rack over foil to catch the icing drips, and spoon icing over the top of them.