In large mixing bowl, combine butter and cream cheese. Beat until well combined. Add sugar, and beat until fluffy. Add the egg, vanilla and almond extract, and beat well. Combine flour and baking powder, and add to the cream cheese mixture. Beat until well mixed. Divide dough in half, cover and chill in the frig for about 1-1/2 hours..or until dough is easy to handle. On lightly floured surface (dough disk), roll dough to 1/8-inch thickness, and cut with cookie cutters. Place on ungreased cookie sheets, and bake in preheated 375 degree oven for 8 to 10 minutes...or until done. Cool...and, use the almond frosting to either pipe designs on the cookies...or add a bit more milk, and frost the cookies. Garnish with colored sugars, etc...as desired.

Almond Frosting: In small mixer bowl, beat 2 cups powdered sugar, 2 T. softened butter, and 1/4 tsp. almond extract until smooth. Beat in enough milk (4 to 5 tsp.) 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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