Cream the cream cheese and butter at medium speed.

Add in the egg, almond extract, and vanilla. Beat again until creamy.

In a different bowl, stir the baking powder, flour, and salt. Add this mixture to the butter mixture a little bit at a time and stir.

Shape the dough into the shape of a triangle and wrap it in plastic wrap. Put in the fridge overnight.

Preheat the oven to 375 degrees. Line baking sheets with parchment paper.

Roll out the dough to 1/2 inch thickness. Cut with the cookie cutter and put on the baking sheet. Bake for 8-10 minutes.

Let cool and decorate.

To have the frosting spread out on the cookie, you can warm the frosting for 30 seconds and stir. Then heat in 15-second intervals and stir. This should make the frosting thin enough to spread out.