In the bowl of a stand mixer, cream together butter and sugar on low speed until completely mixed together. Then turn the mixer up to medium-high, beat until light and fluffy, about 5 minutes.

On low speed, add eggs one at a time and mix together on a low speed. Scrape the sides of the bowl after each addition.

Once all the eggs have been added, add the vanilla and almond extract. Mix until combined.

In medium mixing bowl, whisk together flour, salt, and baking powder.

Then add the flour mixture and mix on a low speed until combined. Don’t overmix!

Remove the cookie dough from the bowl, place the cookie dough on a piece of plastic wrap, flatten it into a disk and wrap the dough in the plastic wrap. Refrigerate overnight or about 30 minutes-1 hour in the freezer.

Preheat oven to 350°F degrees and line a sheet tray(s) with parchment paper.

On floured surface with a floured rolling pin, knead the cookie dough until smooth, then roll out the dough to about ¼ in. thick; With floured cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies one inch apart on parchment lined cookie sheet. Place in freezer for 10 minutes before baking (this will help keep its shape while baking)

Bake until cookies are set, about 10-12 minutes. Let them cool on the sheet trays for a few minutes before transferring to a wire cooling rack.

Repeat steps 8 and 9 with remaining dough and trimmings.

Place all ingredients into the bowl of a stand mixer fitted with the paddle attachment.

Beat on a low speed until all the ingredients are completely mixed together.

Then scrape down the sides of the bowl and mix the icing on a high speed for 5-7 minutes until the icing is bright white and fluffy.

Add more water or powdered sugar for desired consistency.

When cookies are cool, decorate cookies with the royal icing.

Allow frosting to dry, about 1-2 hours. Store cookies in tightly sealed containers with wax paper in between layers. Store at room temp up to one week or in freezer up to 3 months.