Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together unsalted butter and sugar until light and fluffy, about 3-4 minutes. Blend in egg, vanilla extract, and almond extract.

In a separate bowl, whisk together all-purpose flour, baking soda, and kosher salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Prepare baking sheets with parchment paper.

Roll out the dough to about ½ inch thick on a floured surface. Use a tree-shaped cookie cutter to cut out shapes and place them on the prepared baking sheets.

Bake for 10-12 minutes until edges are lightly golden. Let cool on sheets for a few minutes before transferring to wire racks.

Mix powdered sugar with water or milk to reach desired icing consistency, adding green gel icing color. Once cookies are cool, decorate with icing and sprinkles.