1 cup softened butter
1 8 ounce package cream cheese – softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (optional but not to me)
3 1/2 cups of flour
1 teaspoon baking powder
In a large bowl combine the butter and cream cheese. Beat until well combined. Add sugar and beat until fluffy. Add egg, vanilla, almond extract and beat until incorporated.
In a medium bowl stir together the flour and baking powder. Add flour mixture to cream cheese mixture; beat until well mixed.
Divide dough in half. Cover and chill in the refrigerator about 90 mins. Until dough is easy to handle.
On a lightly floured surface roll dough to 1/8 inch thickness. Cut with desired cookie cutters. Place on an untreated cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes. Remove to wire racks. Pipe or spread Almond frosting onto cooled cookies.
In a small bowl beat 2 cups of sifted powdered sugar, two tablespoons softened butter and 1/4 teaspoon almond extract until smooth. Beat in enough milk (4 to 5 teaspoons) until piping consistency. Alternatively decorate with Royal Icing.