1 Cup Butter softened
3 1/2 Cups all-purpose Flour
1 Package (8 oz.) cream cheese, softened
1 Teaspoon baking powder
1 Egg
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract

In a large bowl, beat butter and cream cheese until well combined, Add sugar; beat until fluffy, add egg, vanilla and almond extract; beat well. In small bowl combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide Dough in half. Wrap each portion in plastic wrap; refrigerate about 1 1/2 hours . Preheat oven to 375°F. Roll out dough , half at a time, to 1/8″ thickness on lightly floured surface . Cut out with cookie cutters . Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 Minutes or until edges are lightly browned. Remove to wire racks to cool completely, Frosh cookies with Almond frosting. Decorate with candies if desired. Makes about 7 dozen cookies.

Almond Frosting:

In small bowl, beat 2 cups sifted powdered sugar, 2 Tablespoons softened butter and 1/4 teaspoon almond extract until smooth. For piping consistency, beat in 4 to 5 teaspoons milk. For spreading consistency, add a little more milk. If desired, tint with food coloring.

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