1-First, preheat the oven to 350°F (175°C) and prepare your pan. Butter a 9-inch springform or cake pan, line it with parchment paper, butter the paper, and lightly dust the pan with flour for easy removal later. Using a springform pan makes this step smoother, as it helps lift the baked cookie without any hassle.

2-In a medium bowl, whisk together 1 1/3 cups unbleached all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. This mixture forms the base of your dough, ensuring the cookies hold their shape. In a stand mixer, cream 10 tablespoons of softened unsalted butter with 2/3 cup granulated sugar until well combined, then mix in 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract.

3-Gradually add the flour mixture to the wet ingredients in the mixer until everything combines into a smooth dough. Scoop the dough into your prepared pan and spread it evenly. Bake for 14 to 16 minutes until set, then let it cool completely on a wire rack for about 1 hour. For the frosting, blend 1 cup powdered sugar, 3 tablespoons softened unsalted butter, 2 to 3 teaspoons milk, and 1/2 teaspoon vanilla extract until smooth, adding green food coloring if you want that tree-like color. Transfer the frosting to a resealable bag, cut a small corner, remove the cookie from the pan, cut into 8 wedges, trim edges if needed, and decorate with frosting, sprinkles, and pretzel pieces.