For Sugar Cookies:

1. Place butter in the bowl of a stand mixer fit with a paddle attachment. Turn to medium-low speed and cream until smooth. Add sugar and salt and mix on medium low for about 2 minutes, until fluffy. Scrape down sides and bottom of bowl. Add vanilla paste and mix at a low speed for about 30 seconds to distribute evenly.
2. Add flour in 2 additions, mixing at a low speed for 15 to 30 seconds after each, or until just combined. Scrape bottom of bowl to incorporate any flour that may have settled there.
3. Mound dough on work surface and push it together in a 5-inch square block. Wrap in plastic and refrigerate for 1 hour, or until firm.
4. Position racks in oven and preheat to 325°F. Line 2 baking sheets with Silpat or parchment paper.
5. Unwrap dough and place it between 2 pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten, then turn tdough 90 degrees and repeat. Roll dough out to about ¼ in thick on a well-floured surface to prevent sticking. Use decorative cutters to cut out the cookies and place them on sheet pans, leaving space between them. NOTE: If dough is very stiff, squeeze in your hands to make it more pliable.
6. Bake until pale golden brown, for about 10-15 minutes, reversing the position of the sheet pan halfway through baking. Take note that the baking time will vary depending on the size of the shapes used. Set pans on cooling rack for 5-10 minutes and then transfer cookies to the rack and cool completely.

For Sugar Cookie Icing:

1. In a small bowl, whisk milk (or water), corn syrup, and almond extract.
2. Add powdered sugar and whisk until smooth.
3. Add your food coloring of choice and whisk until evenly distributed.
4. If the icing is too thick, add a ¼ teaspoon of water at a time to thin. If the icing is too thin, add powdered sugar 1 teaspoon at a time to thicken.
5. After icing the cookies, let them sit for at least several hours to overnight uncovered to let the icing harden.