Ingredients

3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
1 cup (2 sticks) salted butter, cold & cut into chunks
1 large egg
1 tsp pure vanilla extract
2 tsp pure almond extract
Almond Cream Cheese Frosting
4 oz cream cheese , softened
4 Tbsp unsalted butter
2 tsp pure almond extract
2 1/2 cups powdered sugar

Instructions

Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
In a bowl, whisk together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, blend the sugar and butter until light and fluffy, about 2 min. Add the egg and extracts and mix to fully incorporate.
Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over beat.
The dough is a bit crumbly; Use your hands to work it into a smooth ball for rolling.
Roll on a floured surface to about ¼" thick and cut into shapes. Place on parchment lined baking sheets and freeze for 5-10 minutes and immediately bake for 9-11 minutes (freezing helps them retain their shape upon baking.) For smaller shapes, bake 7-8 minutes.
Let cool 2-3 min on baking sheet and transfer to a cooling rack. Let cookies cool completely before decorating.
Cookies will keep nicely at room temp in airtight container for several days.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add almond extract and powdered sugar and mix until pale and fluffy.