• In a large mixer bowl, combine butter and cream cheese. Beat until well combined.
  
• Add sugar; beat until fluffy.
• Add egg, vanilla, and almond extract and beat well.
• In a medium bowl, stir together 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 for about 1.5 hours or until dough is easy to handle.
• Preheat the oven to 375 degrees.
• On a lightly floured surface, roll dough to ⅛ inch thickness. Cut with desired cookie cutters and place on an ungreased cookie sheet.
• Bake in a 375 degree oven for about 8-10 minutes or until done.
• Remove onto wired racks and cool.
  

Almond Frosting

• In a small mixer bowl, beat 2 cups sifted powdered sugar, 2 tablespoons softened butter, and ¼ teaspoon almond extract until smooth.
• Beat in enough milk (4-5 tablespoons) until of piping consistency. For spreadable icing, add a little more milk.
• Add in a few drops of desired food coloring. If using multiple colors, separate frosting into different bowls beforehand.
• Frost and garnish with sugar, nuts, or whatever you desire!