Preheat your oven to 400°F. Line baking sheets with parchment paper for easier cleanup.

In a medium bowl, combine the flour, baking powder, and salt. Set this dry mix aside for later.

In a large mixing bowl, beat the shortening and sugar together using an electric mixer until it's light and airy. Crack in the eggs one by one, followed by the almond extract. Slowly incorporate the flour mixture until a dough forms.

Scoop out 1 & 1/2-inch balls of dough using a cookie scoop for even sizes, placing them on the baking sheets about an inch apart. No need to press them down!

Bake in the preheated oven for 8-10 minutes, just until the bottoms turn a light golden brown. Transfer the cookies to wire racks to cool completely before adding the icing.

For the icing, stir together powdered sugar, milk, corn syrup, almond extract, and a pinch of salt until smooth. Adjust the consistency by adding extra powdered sugar if it's too runny or a bit more milk if too thick. The icing should be thick but still pourable.

Dip the tops of the cooled cookies into the icing, letting any excess drip off. Place the cookies back on the parchment paper and sprinkle with nonpareils or your favorite sprinkles. Allow the icing to set completely before enjoying!