• Cream your softened butter, softened cream cheese, and sugar for 5 minutes until light and fluffy. Start at low speed with your mixer and gradually get to medium-high speed.
  
• Add the egg, mix on low speed until combined.
  
• Add the almond extract, mix until combined.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk until smooth and combined.
  
• Slowly add to the mixer on a low speed until the dry and wet mixtures are combined smoothly.
  
• Cover and place in the refrigerator for at least 4 hours.
• When you're ready to bake, preheat your oven to 350°. Place a piece of parchment paper on a cookie sheet.
• Use a spoon to scoop dough a little smaller than golf ball size. Roll between your hands until it's a smooth ball. Place on the parchment paper at least 2 inches apart.
  
• Bake in your preheated oven for 12-14 minutes until the edges are just starting to brown.
• Let the cookies cool for 5 minutes before moving them to a wire rack to finish cooling. Cool for 20 minutes before icing.
  

Almond Icing

• In a small bowl mix together with a fork the powdered sugar, almond extract, and milk until smooth.
• Use the fork to drizzle the icing on top of the cooled almond cream cheese cookies.