Sugar Cookies

1. Using a stand mixer, fitted with the paddle attachment, cream together the softened butter and cream cheese.  Add in the sugar and mix until fluffy.  Next, mix in the egg, vanilla and almond extracts.
2. On a medium low speed, mix in the flour, baking powder, and pinch of salt until the dough is evenly combined and no dry spots remain.  Scrape down the bottom and sides of the bowl as necessary.
3. Divide the dough in half and shape into a flat disk.  Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
4. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
5. Once chilled, roll out dough on a lightly floured surface until it is 1/4″ thick.  Use cookie cutters to cut out shapes and place on the prepared baking sheet. 
6. Bake cookies for 8-10 minutes or until the cookies are slightly puffed and the edges are set and just barely beginning to turn light brown (cookies will still be pale).  Allow to cool completely before decorating.

Royal Icing

1. Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment, starting with only 6 tbsp of water. Whisk until smooth and combined.
2. Gradually add more water, a little at a time, until the icing drizzles smoothly and slowly from the whisk.  (This could take only a few tablespoons or 6+ tablespoons to reach the correct consistency.)
3. Mix in a few drops of gel food coloring if desired (or separate into smaller bowls for multiple icing colors.)  Add icing to piping bags fitted with a small round tip, or a ziplock bag with the corner trimmed off.  Decorate as desired, adding sprinkles to wet icing.  Allowing icing to set for several hours to harden.