Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high until light and fluffy, about 3 to 5 minutes.
Add the egg, vanilla extract, almond extract, and salt. Mix on high speed until thoroughly combined, about 1 to 2 minutes.
Add in the flour and mix on low speed until combined and a soft dough forms, about 2 to 3 minutes.
Add milk and continue to mix at a low speed until combined. The dough should be smooth, but not runny. Runny dough that cannot stand on its own will spread during baking.
Transfer the dough to a piping bag fitted with a large star tip.
Pipe cookies into a circular shape onto a baking sheet lined with parchment or a silicone mat.
Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
While the cookies are chilling, preheat the oven to 350˚Fahrenheit.
Bake for 12 to 15 minutes, or until the edges are a light golden brown.
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely for another 10 minutes.