Whisk together the flour blend and salt and set aside.

Cream together the butter and cream cheese, and then slowly add the sugar. Beat until light and fluffy, about 2-3 minutes.

Add the egg yolks and vanilla and mix well.

Slowly add the dry ingredients, mixing on low until fully combined.

Divide the dough between two sheets of plastic wrap, shape into a flattened disk, and chill for at least 2 hours and up to 48 hours.

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

Roll out one half of the dough at a time. On a lightly-floured surface, roll dough out to between ⅜-½ inch thick. Thinner cookies will be slightly more crisp, while thicker cookies will be perfectly soft.

Cut out shapes with floured cookie cutters and place about 2 inches apart onto parchment-lined baking sheets.

Bake for 12-14 minutes in the top and bottom third racks of the oven, rotating once halfway through baking (or bake one sheet pan at a time). For soft cookies, bake until set but not browned, or only very minimally browned around the bottom edges.

Cool on the baking sheets for 5 minutes before removing to a cooling rack to cool completely. Decorate as desired with your choice of frostings and sprinkles.

Place all icing ingredients (beginning with 5 tablespoon water) in large bowl or bowl of a stand mixer using the whisk attachment. Whisk on high for 2-3 minutes. Check consistency by lifting up head of mixer. Add more water, one tablespoon at a time, until desired consistency is reached. For spreading, opt for a thicker consistency. For piping and writing, a thinner consistency is best. For flooding cookies, a very thin consistency is needed.

In the bowl of a stand mixer (or with a handheld mixer), beat butter until smooth and creamy. Add powdered sugar in increments with the mixer on low (so it doesn't fly out of the mixer). Add the vanilla and almond extracts. Turn the mixer up to medium and beat for about 5-6 minutes, or until lighter in color and texture (this extra mixing is crucial to the texture of the buttercream).

You can use either royal icing or buttercream frosting. Royal icing will dry completely hard, buttercream will not. You can divide them into individual small bowls and color them with food colorings. Add sprinkles on top as desired.