Preheat oven to 300 degrees F.

In a large bowl, cream the butter and the cream cheese for 1 minute.

Add the natural sweetener, baking powder, extract and salt and continue mixing until creamy.

Stir in the flour until well combined and chill.

Place the chilled dough out onto a greased piece of parchment and top with another piece of greased parchment Roll the dough out to 1 centimeter thick. Uncover the top parchment and use your favorite cookie cutters to cut out cookies.

Place cookies on a baking sheet about 1 inch apart and bake for 12-15 minutes.

To make the frosting, combine all the ingredients in a medium bowl (start with 2 TBS almond milk and add more to get desired thickness).

Add desired extract and color.

Place the frosting into Ziploc bags and cut a small corner out.

Squirt onto cookies.