Step 1

In a large mixing bowl, add in the butter, cream cheese, and sugar. Using a hand mixer on medium speed, beat until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.

Step 2

Add the egg, almond extract, and vanilla extract to the mixture and beat until combined.

Step 3

In a separate bowl, add the flour, baking powder, and salt. Whisk together until well incorporated.

Step 4

Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, beating in each addition just until combined. Scrape down the sides of the bowl before adding the next ½ cup.

Step 5

Divide the dough into two pieces and shape each piece into a disk. Refrigerate overnight.

Step 6

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Step 7

Place the dough on a lightly floured surface and allow it to warm up for about 5 minutes before rolling it out.

Step 8

Roll out the cookie dough to ½ inch thickness. Cut out with a cookie cutter and transfer to the prepared about 2 inches apart.

Step 9

Place in the preheated oven and bake for 8 to 10 minutes or just until the edges are set and the cookies are puffed.

Step 10

Allow the cookies to cool completely on the baking sheets.

Step 11

To make easy icing from store-bought canned frosting, remove the foil seal, microwave for 30 seconds and stir. Microwave in additional 15-second increments stirring after each increment until the frosting is pourable.

Step 12

Allow the icing to cool slightly before frosting the cookies.

Step 13

For piping a line around a cookie, leave the icing slightly thick so it pours from the spoon in steady plops. For an icing loose enough to flood the cookie, heat the icing until it is even and pourable.