Preheat oven to 350°F; line 2 rimmed baking pans with parchment paper. In large bowl, with mixer on medium speed, beat 1/2 cup sugar and 1 cup butter 3 minutes or until light and fluffy, scraping down bowl occasionally. Add egg, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Add flour, baking powder and salt; beat 1 minute or until just incorporated. Makes about 2 cups.
Using 2 large spoons, drop 1/4 cup cookie mixture 4 inches apart on prepared pans. Using hands, flatten each mound to about 1/3-inch thick. Bake cookies 9 minutes or until bottoms are lightly browned; cool on pan 5 minutes, then transfer to wire rack to cool completely.
In large bowl, with mixer on medium speed, beat remaining 2 cups sugar, 1/2 cup butter, and 1/2 teaspoon each almond extract and vanilla extract 3 minutes or until light and fluffy, scraping down bowl occasionally. With mixer running, slowly add cream and food coloring; beat 2 minutes or until incorporated. Increase speed to high; beat 5 minutes or until light and fluffy. Makes about 1 1/4 cups.
Spread cooled cookies with frosting. Makes 8 cookies.
