• Preheat your oven to 350° F.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar for a full 2 minutes.
• Scrape the sides of the bowl and add in the egg, vanilla extract and almond extract. Mix until well combined.
• Scrape the sides of the bowl and add in the flour and baking powder. Mix until a dough forms. The dough should be soft and easy to work with. If your dough is too dry and crumbly, try adding water 1 tsp at a time until you get a play-doh like consistency.
• Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use cookie cutters and cut out desired shapes. Transfer the cookies to a uncreased cookie sheet.
• Bake at 350° F for 6-8 minutes (depending on the size of your cookie cutter) or until the centers puffy up and are no longer glossy. Pull the cookies out of the oven before they start turning brown.
• Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack.
• Once the cookies are completely cool, decorate with the frosting.

To Make The Frosting

• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, slowly cream the butter until smooth.
• Add 1 cup of powdered sugar at a time, alternating with a small amount of heavy cream to bring the powdered sugar and butter together.
• Repeat step two with the remaining powdered sugar, until all powdered sugar has been added. Add the heavy cream slowly- keeping the frosting quite thick throughout the process.
• Add the flavoring and mix on low for 2 minutes until creamy and smooth.You can adjust the consistency by adding a little more heavy cream to thin or a little more powdered sugar to thicken.
• Divide into bowls and color with gel food coloring.
• Use piping tips to decorate your cookies.
• Enjoy!