1. Add all dry ingredients to a medium mixing bowl, and mix until well combined.
2. Add butter or margarine and egg to bowl, and mix with clean hands until well combined.
3. Pour in vanilla and almond extracts, and continue to mix well.
4. Form dough into a ball, wrap with plastic wrap and place in refrigerator for one hour.
5. Remove dough from refrigerator and preheat oven to 350 degrees.
6. Place dough on floured parchment paper, and roll out to approximately ¼ inch thick.
7. Cut out cookie shapes using a 2-2 ½ inch round cookie cutter.
8. Place cookies on a cookie sheet and bake for approximately 7 minutes, or until bottom turns slightly golden brown.
9. Cool completely on a cooling rack.

Directions for Frosting:
1. Add butter and vanilla to the bowl of an electric mixer and mix until creamy.
2. Pour in powdered sugar and mix well. Mixture will be dry.
3. Add milk in one tablespoon at a time, mixing well after each addition, until frosting reaches desired consistency. Frosting should be easy to spread, but not too runny.
4. Separate approximately ½ cup of icing into a separate bowl to be used for spider webs.
5. Add cocoa powder to remaining frosting in mixing bowl, and beat until fluffy. Add another splash of milk if cocoa powder causes frosting to become dry.
6. Spread chocolate frosting on each cookie.
7. Put the white frosting in a piping bag and pipe on spider webs by creating three lines which intersect in the center (pictured). Connect each section together with two curved lines (pictured).
8. Place a Reese’s candy on each cookie and pipe on little spider legs with any remaining chocolate frosting.
9. Store cookies in an airtight container.