• Beat the butter and cream cheese at medium speed until mixed and fluffy, about 5 minutes. Scrape down the sides of the bowl.
• Add the egg, almond extract, and vanilla extract. Beat again until smooth and creamy, about 5 additional minutes.
• In a medium bowl, stir together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, about ½ cup at a time, just until mixed.
• Shape the dough into a rectangle and wrap with plastic wrap. Refrigerate overnight.
• When ready to bake, preheat the oven 375 degrees. Prepare two or three large rimmed, baking sheets with parchment paper.
• Roll out the cookie dough to ½ inch thick. Cut with cookie cutters and transfer to the baking sheet. Bake for 8 to 10 minutes or just until the edges are set and the cookies are puffed.
• Allow the cookies to cool completely on the baking sheets. Decorate as desired.

Royal Icing and Decorting

• Open a can of frosting and remove the foil label completely.
• Place in the microwave and heat for 30 seconds. Stir well. Repeat in 15 second increments if needed.
• Allow the icing to cool slightly before frosting the cookies.
• For an icing loose enough to flood the cookie, heat the icing until it is even and pourable.
• Apply the frosting as desired I pour the frosting and then I used a spoon to spread it.
• While the frosting is still wet, apply desired heart sprinkle.
• Allow icing to completely dry before storing in an airtight container.