1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon almond extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Scoop dough by the tablespoon and roll into 6-inch ropes. Shape each rope into a circle, pinching the ends together to form a wreath. Place on prepared baking sheets 2 inches apart.
5. Bake for 7-9 minutes, or until the edges are just lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon almond extract. Add more milk, a teaspoon at a time, until you reach a drizzling consistency. Add a few drops of green food coloring if desired. Drizzle glaze over cooled cookies and immediately decorate with red sprinkles.