1 cup unsalted butter, softened to room temperature
3 oz. cream cheese, room temperature
1 tsp. pure vanilla extract
3 cups all-purpose flour
4 cups powdered sugar
2 tblsp. meringue powder
1 tsp. almond extract
¼ - ½ cup water
In stand mixer with paddle attachment cream butter and sugar together until fluffy.
Add cream cheese and vanilla and beat until creamy.
Add flour one cup at a time until combined.
Remove dough onto floured surface and knead into disc shape.
Cover with wax paper and chill for at least 2 hours.
Preheat oven to 375.
Place chilled dough onto floured surface and cut in half.
Use rolling pin to roll out dough to ¼ inch thick.
Cut out shape of your choice and place on parchment lined cookie sheet.
Bake for 7-10 minutes, until top of cookie no longer appears wet. Cool for 1-2 minutes before moving to cooling rack.
Icing Preparation. Place powdered sugar and meringue powder into mixer bowl and combine for a minute. Add flavoring and ¼ cup of water. Mix over medium speed. Icing should have stiff peaks. Add more water if needed and mix on high for 5-7 minutes until stiff peaks form. Add food coloring if need and frost cookies.