Preheat oven to 350°F. Prepare two baking sheets with parchment paper. Set aside.

Whisk together the dry ingredients. Set aside.

In the bowl of your mixer, with the paddle attachment, cream the butter and sugar together until light and fluffy.

Add the egg, almond extract and vanilla extract. Mix well.

Slowly add the dry ingredients and mix until combined. The dough will be a little crumbly.

Wrap the dough in plastic wrap and chill for 30 minutes.

Turn the dough out onto a surface sprinkled with a little extra flour or powdered sugar.

Press the dough into a ball and then roll out into ¼ inch thickness.

Cut out the shapes using the egg shaped cookie cutter.

Carefully lift the cookie shapes and place on the parchment lined baking sheets.

Bake the cookies for 7 to 9 minutes making sure they don't get brown.

Allow the cookies to cool for at least 20 minutes on the baking sheet before carefully transferring them to a cooling rack.

Prepare the Frosting and Decorate

Remove both the lid and seal for the cannister of frosting. Place it uncovered in the microwave for 30 seconds.

Remove and stir. The frosting should resemble a thick royal icing.

If you want a thinner consistency, microwave for an additional 30 seconds.

Transfer the icing to a piping bag and decorate the cookies.