1½ cups sugar
1 cup unsalted butter
1 (8 oz) pkg cream cheese
1 tsp vanilla
½ tsp almond extract (I didn't have this and used total 1 1/2 tsp vanilla instead)
3½ cups flour
1 tsp baking powder
In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings; beat till smooth.
Stir together the flour and baking powder; add to creamed mixture and mix thoroughly.
Shape as desired (drop or cutout). Place on ungreased cookie sheet (parchment paper is great to use) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.
FOR DROP COOKIES
No need to chill dough. Drop by the tablespoon and flattened them. You can use a fork (as with peanut butter cookies) or the bottom of a glass that has been buttered and dipped in granulated sugar. It made them about the size of store bought cookies and I got right at two dozen.
FOR CUT-OUT COOKIES
Chill dough for a few hours/overnight. Dust surface with a mixture of ½ powered sugar and ½ flour. Roll dough ¼ to ½ inch thick depending on your preference, then cut into desired shapes.
ICING4 cups powered sugar, sifted
4 Tbsp softened butter
1 tsp vanilla
1 egg white
¼ cup milk/cream
Combine egg white and milk, set aside.
Beat together powered sugar, butter and flavorings.
Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors.