Classic Sugar Cookie with Cream Cheese: Yields 24

Instructions:

1. Cream the 1 cup unsalted butter, 3 oz cream cheese, and 1 cup granulated sugar. Cook 3 mins until the mixture is pale and voluminous.
2. Add the 1 large egg, 1 tsp vanilla, and 1/2 tsp almond extract. Beat on medium speed until the yellow of the yolk fully disappears into the white cream.
3. Whisk the 3 cups flour, 1 tsp baking powder, and 1/2 tsp salt separately, then add to the wet mix. Pulse the mixer until no streaks of white flour remain.
4. Divide the dough in half, wrap in plastic, and refrigerate for at least 45 minutes. Until the dough feels firm like cold modeling clay and is no longer tacky to the touch.
5. Roll the dough to exactly 1/4 inch thickness on a lightly floured surface. Cut shapes with your preferred cutters, keeping the shapes close together to minimize re rolling.
6. Arrange on lined sheets and bake at 350°F for exactly 10 minutes. Bake until the edges are just barely set and the tops look matte rather than shiny.
7. Let the cookies rest on the hot sheet for 5 minutes before moving to a wire rack. Until the bottoms are firm enough to lift without bending.
8. Beat the 4 oz cold cream cheese and 1/4 cup softened butter. Gradually add 2.5 cups powdered sugar, 2 tbsp heavy cream, and the pinch of salt. Whisk until the frosting holds a stiff peak but feels silky.
9. Spread or pipe the frosting onto completely cooled cookies. Add your color accents immediately while the frosting is still wet.