Cream together butter and sugar until light and fluffy, 2-3 minutes. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute. Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Lay a sheet of plastic wrap on a clean work surface. Dump dough onto wrap and shape into a 1-inch thick disc. Wrap disc and refrigerate at least 1 hour.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside. On a well-floured surface, roll out cookie dough to 1/4 inch thickness, flouring the surface and underneath the dough as needed to prevent sticking. Use a 2 3/4-inch wide round cutter to cut circles out of the cookie dough. Transfer circles to baking sheets. Reroll the dough scraps as needed to cut remaining cookies.

Bake, rotating halfway through baking, until cookies just begin to take color around edges, about 9 minutes. Allow to cool completely.

Melt almond bark according to package instructions. Dip the face of a cookie in melted almond bark, allowing excess to drip off. Return to parchment paper lined baking sheet. While the almond bark is still wet, place two candy eyeballs off center on either side of the cookie, just above the horizontal middle of the cookie. Repeat with remaining cookies, almond bark, and candy eyeballs. Allow to sit until among bark has hardened.

Fit a piping bag with either a #44 or #45 basketweave piping tip. Fill bag with canned frosting. Use the piping bag to pipe overlapping strips of frosting across the entire surface of each cookie, avoiding covering the eyes of the mummy.