In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add egg yolks, vanilla extract, almond extract and mix until combined.
Add the flour and mix until dough starts to become crumbly.
Add 2 tbsp milk and mix until the dough starts to come together.
If the dough is still very crumbly, add more milk (1 tsp at a time) until you have a thick and sticky "buttercream-like" consistency.
Fill a piping bag with dough and attach a large star tip or large round tip.
Pipe the dough into 3 inch lines or rosettes on a cookie tray, lined with parchment paper.
Chill in fridge for 30 minutes.
Bake at 350 degrees F for 15-16 minutes or until edges are firm and cookies are golden brown.
Allow the cookies to cool completely in the tray ay room temperature.
Then, remove from parchment paper.
Enjoy as is or make cookie sandwiches.
To make cookie sandwiches, spread a thin coating of icing on the flat side of a cookie and place another cookie on top of the icing (flat side down). Press gently to secure the two cookies together. Dip each cookie sandwich in a bowl of melted chocolate halfway. Place it on a baking tray, lined with wax paper or parchment paper and sprinkle chopped nuts on top before the chocolate hardens. Once the chocolate sets, remove from parchment paper and enjoy.