1-Before you start (mise en place): * Bring butter and eggs to room temperature so the dough mixes smoothly.* Line baking sheets with parchment paper to prevent sticking.* Set out a mixing bowl, hand mixer or stand mixer, and a whisk for the glaze.

2-First Step: Beat the butter, granulated sugar, and kosher salt together until light and fluffy, about 2 minutes. Scrape down the sides so everything blends evenly.

3-Second Step: Beat in the eggs one at a time until each is incorporated. Then mix in the 2 teaspoons almond extract.

4-Third Step: Sprinkle baking powder over the wet mixture. Add the all-purpose flour and beat on the lowest speed until a sticky dough forms, about 30 to 45 seconds.

5-Fourth Step: Cover the bowl and refrigerate the dough for 1 hour to firm it up.

6-Final Step (bake setup): Preheat the oven to 350°F. Line baking sheets with parchment paper, then scoop and roll the dough once the chill is done.

7-Second to last Step: Scoop 1-tablespoon portions of dough. Roll into balls and place on the sheet about 1 1/2 inches apart.

8-Last Step (bake and cool): Bake for 8 minutes, rotate the pans, then bake 5 to 6 minutes more, until tops crack and bottoms are light golden. Cool on the sheets for 5 minutes, then move cookies to racks to cool completely.

9-Glaze Step 1: Whisk powdered sugar, milk, almond extract, and kosher salt until smooth. You want it thick but dip-able.

10-Glaze Step 2: Dip the tops of the cooled cookies into the glaze in batches. Shake off extra glaze, then set cookies glaze-side up on a rack.

11-Glaze Step 3: Immediately sprinkle nonpareils over the glazed tops.

12-Glaze Step 4: Let cookies set for about 20 minutes before packing or serving.