Beat butter and cream cheese with an electric mixer on medium-high for 30 seconds. Add sugar, egg, and vanilla and mix well. Add flour mixture 1 cup at a time. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle.

Divide the chilled dough in half. On a lightly floured surface, roll half of the dough 1/8" thick. Cut with cookie cutters. Place 1" apart on cookie sheet. Bake at 375°F for 8 minutes or until edges are lightly browned.

Icing
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Add food coloring. (I paint the icing on with a pastry brush and it works really well.)

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