Picture courtesy of Sara Nay
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tub vanilla or cream cheese frosting
Food coloring (if you would like to make the frosting a different color)
Sprinkles
In a large bowl beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a 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 and refrigerate until easy to handle-about 1 1/2 hours. Preheat oven to 350 degrees. Roll out 1/4-inch thick or thicker on a lightly floured surface. Using cookie cutters, cut out and place 2 inches apart on a parchment paper lined cookie sheet.
Bake 10-13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.
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