Make the Dough

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium speed until just combined, 1 to 2 minutes. Do not over-cream.
3. Add egg yolks, vanilla extract, and almond extract. Mix until smooth and fully incorporated.
4. In a separate bowl, sift together 2 cups of the flour, baking powder, and salt. Whisk until combined. 
5. With mixer on low speed, gradually add dry ingredients. Mix just until no dry flour remains.
6. Dough should be firm but pipeable:
   • If too stiff, mix in reserved egg white a 1/2 teaspoon at a time (up to 2 teaspoons).
   • If too wet, sift in a tablespoon of the reserved flour at a time.

Pipe and Bake

1. Transfer dough to a piping bag fitted with a large open star tip (like the Ateco #826, Ateco #827,or Wilton 1M). Pipe 1 1/2 to 2 inch cookies onto prepared baking sheets, spacing about 2 inches apart. You can also use a cookie press for specific holiday shapes
2. Optional: Gently press maraschino cherry in the center of any cookies as desired. 
3. Optional: If dough feels soft or your kitchen is warm, chill piped cookies for 20–30 minutes in the fridge. If using a cookie press, chilling is strongly recommended.
4. Bake 12–15 minutes, until cookies are set and lightly golden on the edges.
5. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely before decorating.
6. Top with sprinkles, sanding sugars, and/or shredded coconut as desired. 

Optional Chocolate Dipping

1. Once cookies are completely cooled, melt the chopped semi-sweet chocolate with the heavy whipping cream using a double boiler or a microwave: 
   • Double boiler method: Place chocolate and cream in a heatproof bowl set over gently simmering water. Stir until smooth.
   • Microwave method: Place chocolate and cream in a heatproof bowl. Microwave in 15 to 20 second increments, stirring after each, until fully melted and glossy.
2. Dip half of each cookie into the chocolate and, if desired, top immediately with sprinkles, sanding sugar, or shredded coconut. Let the chocolate set completely at room temperature (about 1 hour) or in the refrigerator for 15–20 minutes.