1 c. butter
1 (8 oz.) pkg. cream cheese
3 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
Almond Frosting

In a large mixer bowl, combine butter and cream cheese. Let stand at room temperature about 30 minutes or until softened. Stir together flour and baking powder.

Beat together softened butter and cream cheese. Add sugar and beat until fluffy. Add egg, vanilla, and almond extract and beat well. Add flour mixture and beat until well mixed. Divide in half. Cover and chill about 1 1/2 hours or until easy to handle.

Roll dough 1/8 inch thick. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until done. Remove and cool. Pipe or spread Almond Frosting onto cookies. Makes about 90.

ALMOND FROSTING:

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