In the bowl, beat the sugar, butter, vanilla, and almond extract with an electric mixer on medium until smooth and fluffy, about 2 minutes. Add the eggs and beat until combined. (The batter will look separated.)

In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the batter. Beat on low until all of the dry ingredients are incorporated. Wrap the dough tightly in plastic wrap and chill for at least 1 hour or up to 4 hours.

Preheat the oven to 350°F. Shape the dough into 1-inch balls (lightly dusting hands with flour, as needed) and place on a parchment-lined baking sheet, spacing each at least 1 inch apart. This recipe makes about 36 cookies. 

Bake the cookies about 10-12 minutes, until set and very lightly browned on the bottom. Transfer the cookies to a wire rack to cool completely, about 30 minutes.

To make strawberry powder, simply pulse one bag of Brothers All Natural freeze-dried strawberries in a food processor or blender until you get a fine powder.

In a bowl, whisk together the powdered sugar, milk, vanilla extract and strawberry powder. Dip the top of each cookie in the glaze, allowing the excess to drip off and then sprinkle with more strawberry powder. Let the cookies stand until the glaze hardens, about 30 minutes.