In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter, cream cheese, and sugar.

Once the butter and sugar mixture is light and fluffy, scrape down the sides and add in the vanilla and the egg. Beat on medium until combined.

In a separate large mixing bowl sift together the flour, baking powder, and salt.

Add the flour mixture gradually to the mixer and mix on low until combined.

Dump the dough out on to a lightly floured surface. Divide the dough into fourths. Form each fourth into a flat disc. Place each disc between two sheets of parchment or wax paper. Roll out each disc into a large 1/4 inch thick oval. Place the dough in the refrigerator overnight.

Preheat the oven to 350 degrees F.

Line two large baking sheets with parchment paper.

Remove one oval of dough at a time and cut out 6-8 shapes from each. Place each cut out cookie on the baking sheets. Bake for 8-10 minutes. Let cool for one minute and then transfer to a wire rack to completely cool.

To make the frosting, use this recipe, and make sure the cookies are completely cooled beforehand.

Recipe adapted from The Kitchn