• Preheat oven to 350°F degrees. Prepare baking sheets with parchment paper.
• Whisk together the dry ingredients. Set aside,.
• In a mixing bowl, blend the butter and sugar until creamy and light. Add the egg, almond and vanilla extract,. Mix well.
• Slow add the dry ingredients and mix until combined. Dough maybe a little crumbly.
• Turn the dough out onto a lightly floured surface and work into a bowl.
• Wrap the dough in plastic wrap and chill for 30 minutes.
• Roll out the dough into ¼ inch thickness. Use cookie cutters to create shapes.
• Carefully lift shaped cookies to the baking sheets.
• Bake cookies in the preheated oven for 7 to 9 minutes or until the edges are just turning slightly brown.
• Allow cookies to cool for a few minutes before transferring to a cooling rack to cool completely before decorating.

How to Decorate the Cookies:

• Remove the lids and aluminum seal from the cans of frosting.
• Place in the microwave for 30 seconds to 1 minutes. Any longer and the frosting will completely liquify.
• Stir well.
• Transfer to a piping bag with a #4 tip attached.
• Carefully outline the cookies with the frosting and then fill in the outlined cookie with the frosting. This is called "flooding" the cookie.
• Immediately add the sprinkles.
• Allow the frosting to dry completely before storing in airtight containers.