Combine butter and sugar in large bowl. Beat at medium speed until creamy.
Add eggs, milk, and almond extract, continue beating until combined. Do not over mix at this point.
Reduce speed to low and add flour, and baking powder and mix until well mixed. about ½ cup at a time.
Divide dough into thirds; place in three separate bowls and add a small amount of gel color at a time to each of the bowls to achieve a red, yellow and orange dough.
Shape each dough into a ball; flatten each into ½ inch thickness. Wrap in plastic wrap and refrigerate until firm, about three hours.
Heat oven to 400°
Working with half the dough at a time (keep remaining dough in the refrigerator) drop tablespoon size pieces of dough from each of the three colors on a lightly floured surface into a random pattern, with dough touching. Roll out to ¼ inch thickness, forming a marbled design. Cut with leaf shaped cookie cutters, and try to have all three colors in each cookie.
Place cookies 1 inch apart onto ungreased cookie sheets. Sprinkle with decorating sugar and Bake for 7-9 minutes or until lightly browned. Cool 1 minute on cookie sheet; remove to wire racks to cool completely.
Cookies should be stored in an air tight container and will last for 1-2 days.
