1. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

2. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

4. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat your oven to 375 F (190 C). Lightly flour a clean surface and a rolling pin. Roll out one disc of chilled dough to about 1/4-inch thickness. Use a round cookie cutter (about 2-3 inches in diameter) to cut out the bunny faces. For the ears, use a smaller oval cutter or carefully cut small ear shapes from dough scraps. Place the cutouts on baking sheets lined with parchment paper, attaching two ear shapes to the top of each round cookie, gently pressing them into place.

6. Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

7. While the cookies cool, prepare the icing. In a medium bowl, whisk together the powdered sugar, milk (or water), and optional almond extract until smooth. The icing should be thick enough to hold its shape but thin enough to spread. Divide a small amount of icing into a separate bowl and tint it pink for the inner ears and nose. Use the white icing to cover the entire cookie surface. Once the white icing is set (about 15-20 minutes), pipe or carefully paint on the pink inner ear details. Attach a small round candy for the nose. Use a black edible marker or a tiny brush with black food coloring to draw eyes and whiskers. Let the decorated cookies set completely before stacking or storing.