Preheat your oven to 350°F (175°C).
Cream together the shortening and sugar until fluffy. Add the eggs one at a time, mixing well. Stir in the almond extract.
In another bowl, whisk together flour, baking powder, and kosher salt. Gradually add to the wet ingredients, mixing until just combined.
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving space between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden. Let cool on a rack.
Prepare the icing by whisking together confectioners sugar, almond extract, heavy cream, and salt until smooth.
Once cool, drizzle the icing over the cookies and allow it to set before serving.
