Preheat your oven to 350°F (175°C). Prepare two half sheet pans by lining them with parchment paper or greasing them.

In a large bowl, cream together 1 cup of salted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add in 1 egg, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract (if using). Mix until combined.

Gradually mix in 3 cups of flour and 2 teaspoons of baking powder until a soft dough forms. Avoid overmixing.

Scoop the dough into balls, flatten gently, and refrigerate for 5 minutes.

Bake for 8-10 minutes until edges are set and lightly golden. Cool for 5 minutes, then transfer to wire racks.

Prepare the frosting by mixing 8 ounces of cream cheese, 1/4 cup of butter, and 2 cups of powdered sugar until smooth, about 2-3 minutes.

Frost each cooled cookie with the cream cheese frosting and top with a variety of fresh fruits.

Store cookies on parchment-lined trays in the refrigerator before serving.