For the cookies:

1. First, set 1 cup of butter (2 sticks) out on the counter to soften and the egg to reach closer to room temperature, about 30 minutes before beginning.
2. Then, preheat the oven to 350°.  Grease or line a baking sheet with a silicone cookie mat.
3. In a large mixing bowl, use an electric mixer to beat together 1/3 cup powdered sugar with the 2 sticks of softened butter.
4. Add in the egg, 1 teaspoon vanilla extract, and another teaspoon of almond extract. Beat these together until smooth.
5. Gradually add in the pudding mix and then 1 1/2 cups of flour.
6. Once these ingredients are completely combined, use a wooden spoon to fold in 1/2 cup of semi-sweet chocolate chips.
7. Roll dough into 1 1/2-inch balls, using two hands.  Place on the prepared baking sheet and press with the palm until flattened to an even thickness.
8. Bake these cookies for 10-12 minutes, then leave them on the baking sheet for 1-2 minutes. Remove them from the baking sheet to a wire rack to cool completely.

Making the Icing

1. Measure one cup of powdered sugar into a mixing bowl.
2. Add 1 tablespoon of milk and whisk together completely.  The icing should be the consistency of glue.
3. Add 1 teaspoon of almond extract and mix until the icing is smooth. If the icing seems too thick, you can add drops of milk to reach a thick liquid that is easily drizzled but not too runny.
4. Once the cookies are completely cool, you can use parchment paper on the countertop to create a decorating surface.
5. Place the cooled cookies on the paper and drizzle the icing in desired patterns.  You can use a spoon to do this in a horizontal pattern for a “mummy look” or just let the kids make crazy designs. Add eyeballs for mummies or Halloween-themed sprinkles.