Diamond Snowflake Christmas Cookies

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla, and almond extract until combined. Beat in the ground almonds and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.

Preheat oven to 350°F. On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness. Using a 2-1/2- to 3-1/2-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets.

Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool.

Outline and flood cookies with glaze-consistency Royal Icing tinted light blue; let stand until almost set. Using a decorating bag fitted with a small round tip, pipe lines of frosting-consistency white Royal Icing on cookies in desired designs. Sprinkle cookies with white sanding sugar.