Instructions: In a large mixer bowl combine butter and cream cheese. Beat until well combined. Add sugar: beat until fluffy. Add eggs, 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 the dough in half. Cover and refrigerate about 1 1/2 hours or 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 ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until done. remove to wire racks; cool. Pipe or spread almond frosting onto cooled cookies.

Garnish with colored sugars, dragees or nuts if desired.

Almond Frosting

In a small mixing bowl beat 2 cups sifted powdered sugar, two tablespoons softened butter and 1/4 almond extract until smooth. Beat in enough milk (4 to 5 teaspoons) until of piping consistency. For spreadable icing, add a little more milk. Stir in a few drops of food coloring, if desired.

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