1. In the bowl of a stand mixer, or hand mixer, cream the butter for about 1 minute.
2. Add the sugar and crem from three to four minutes until light and fluffy.
3. Add the egg, vanilla and almond extract. Mix well.
4. Combine the flour and the baking powder with a whisk. Slowly incorporate the flour mixture to the butter mixture - in two batches. Mix only until combined.
5. Divide the dough into two or three batches; shape into flattened disks or rectangles. Chill dough for one hour.
6. Preheat oven to 350 degrees. Roll out dough to your desired thickness (I rolled mine out to about 1/4 inch thick) Cut the dough with cookie cutters. Place on baking sheet about 1 inch apart. Bake for 8 to 11 minutes. The cookies should be light on top and just light brown on bottom. Set the cookies aside on cookie sheet for a few minutes then transfer to a cookie rack to completely cool. Ice cookies as desired.

Icing

1. While the cookies are baking, prepare the icing. In a bowl combine the confectioner's sugar, milk and corn syrup. You'll want the icing to be thin enough to where a light stream falls from a spoon. You'll hold your cookies and gently dip them into the icing. After dipping the cookie into icing allow icing to drip off - set aside iced cookie onto cookie sheet to allow icing to dry. Or, you can use a small spatula to ice your cookies. You can make a thicker version (at about the 2 teaspoons measure of milk) of this icing to decorate cookie.