Whisk the flour, baking powder and salt together and set aside.

In a large bowl, beat the butter, granulated sugar and icing sugar for a couple of minutes or until light and fluffy.

Add the egg, vanilla and almond extract and beat until smooth.

Add the dry ingredients to the wet ingredients. Mix just until combined.

Divide the dough in half. Shape the dough into two small rectangles. Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.

Place a large piece of parchment paper on a large rolling surface. Then place the first chilled cookie dough on top. Cover the dough with a large piece of plastic wrap. Roll the dough out in a large rectangle (approximately 10x6 inches) to 1/3" thickness.

Brush a thin layer of the water mixture (water, vanilla and almond extract) onto the rolled out cookie dough. Then sprinkle a thin layer of the cinnamon sugar onto the dough. Be sure to spread the cinnamon sugar to the edges of the cookie dough.

Slowly roll the dough into a tight log. If the dough cracks a little while you're rolling, gently press your fingers onto the cracks to smooth them out. Pinch the log along the seam to seal it. Then repeat the process with the other half of the chilled cookie dough.

Transfer the logs to a cutting board or plate. Cover with plastic wrap and chill for at least 15 minutes before cutting into 1/3" slices. (You can skip this step if you want. The cookies will keep their shape better if they're chilled before slicing).

Place the slices onto a lined cookie sheet 2 inches apart.

Bake at 350 degrees for 9 to 12 minutes (depending on the size of the cookie) or just until the edges of the cookies are a very light golden colour. Check at 9 minutes.

Allow the cookies to cool completely before drizzling the glaze over the cookies.

Mix until smooth. For a thicker glaze, add more icing sugar one tablespoon at a time until you achieve your desired thickness.