Cream together butter, sugar and Monk In The Raw.
Add egg, vanilla and almond extract. Mix to combine.
Mix in sour cream and stir just until combined.
In a separate bowl mix together flour, baking powder, baking soda and salt.
Slowly add flour mixture into wet mixture and stir to combine. I only add about 1/2-3/4 cup flour mix at a time.
Roll into a ball and let chill in fridge for 2 hours.
Preheat oven to 350F.
Lightly dust a flat surface and roll dough out until 1/4" thick.
Use cookie cutter and cut out shapes.
Place on a lightly greased cookie sheet and cook for 10-12 minutes until light brown around the edges.
Let cool on tray for 3 minutes before transferring to a wire rack.
Let cookies completely cool before frosting.
In a large bowl mix together water and meringue powder. Using a hand mixer, or stand mixer, whip at high speeds until peaks form (about 5 minutes).
Add 2 cups of powdered sugar, one at a time.
Add 1/4 cup shortening and mix on low speed. Then add 1 cup powdered sugar and mix on low speed.
Repeat until all shortening and sugar has been added.
Add salt, almond, vanilla and food coloring and mix on low until smooth.
Yield: 2 cups