Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together 14 oz butter and 2 cups white sugar until light and fluffy. Add 2 eggs, 2 tsp vanilla extract, 1 tsp almond extract, and optional zest of 1 orange until smooth.

Sift in 6 cups plain flour gradually, mixing on low speed to avoid a flour cloud. Add milk for moisture if needed.

Roll out dough to ¼-inch thickness, cut into shapes, and chill in the fridge for 10-15 minutes.

Bake for 10-12 minutes, looking for lightly golden edges. Cool on sheets for a few minutes before transferring to wire racks.

For the icing, whisk 6 tbsp meringue powder, 8 tbsp water, and 2 tsp lemon juice, then gradually add 7 cups sifted powdered sugar.

Once cookies are cool, decorate with thinned icing and gel food coloring. Add toppings like edible glitter or crushed candy canes.