Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream.

Thoroughly cool cuccidatae before icing. Working over a small bowl, spoon icing onto each cookie, allowing excess to drip into the bowl.

Allow each cookie to dry slightly before sprinkling with colored non-pareils. Before packaging cookies, allow them to dry completely ( if they last that long ! ).