In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy.

Add granulated sugar; beat until creamy.

Stir in milk, vanilla, almond extract and salt.

Stir in flour until well mixed.

Measure ½ cup of dough into small resealable food-storage plastic bag; refrigerate.

Divide remaining dough in half; roll each into 6-inch log.

Put the decorating sugars in separate shallow dishes.

Roll 1 log in yellow sugar; roll other log in blue sugar.

Wrap logs separately in plastic wrap or waxed paper.

Refrigerate until firm, at least 2 hours.

Heat oven to 350°F.

For each cookie, place 2 pretzels with flat sides touching on ungreased large cookie sheets; place 3 inches apart.

Unwrap logs; cut into 48 (¼-inch) slices.

(If dough cracks, let stand at room temperature a few minutes.

) Fold in opposite sides at top of each slice to make triangular-shaped body; place each slice on top of 2 pretzels so double loops of pretzels form angel wings at each side.

Press lightly into pretzels.

Using reserved dough from plastic bag, roll ½ teaspoon dough into ball; place at top for head.

Press 2 sliced almonds into dough to make songbook.

Bake 11 to 14 minutes or until edges are firm and just begin to brown.

Cool 2 to 3 minutes; remove from cookie sheets to cooling racks.

Cool completely, about 15 minutes.

Pipe yellow icing onto cookies to make eyes and hair.

Pipe pink icing to draw mouths.

Let stand until set.