Beat the butter with the sugar, vanilla and almond in medium speed until smooth and creamy, about two minutes.

Bring speed to the lowest and add the flour, about 1 cup at a time. Add the salt and nutmeg and mix until combined. Add the milk and mix until the dough wraps the beater, about 3 minutes.

Divide dought in two big portions and transfer each to a piece of cling plastic wrap. Cover the dough with one side of the paper. Press as much as you can, forming a rectangle. Complete wraping it up and chill for 10 minutes.

Place one dough over a parchment paper and cover it with another piece of parchment paper. Strech it with a rolling pin about ¼”.

Cut the dough with your cookie cutters, remembering to cut half of the cookies without cutouts to use as them as your bottom cookies.

Transfer parchment paper to a baking sheet. Freeze for 15 to 30 minutes.

Preheat oven to 350°.

Take tray out and separate all the cookies. Arrange them in the baking tray leaving about ½” of space between them. Bake for 9 to 11 minutes dependending on how crisp you want them.

Take cookies out of the oven and let them rest in the baking sheet for 5 minutes before placing over a cooling rack for cooling down completely.