Cream butter and sugar until soft and fluffy, about 5 minutes.
Add eggs, sour cream and almond extract. Mix well.
Add flour, baking powder and salt. Mix until combined.
Scoop out onto a large piece of plastic wrap in the shape of a disk. Cover and refrigerate for 2+ hours or freeze for 30+ minutes.
Roll out to about 1/4" thickness onto a lightly floured surface.
Cut with cookie cutters and place onto a greased or silicone-mat-lined baking sheet.
Bake at 375 degrees for 8-10 minutes, until set.
Let cool completely before frosting.
Buttercream Frosting
Combined all ingredients and whip until light and fluffy. Add more milk if it gets too thick, or more powdered sugar if it's too runny.
Glaze
Stir ingredients together until smooth. Add more water if it gets too thick, or more powdered sugar if it's too runny.
Notes
If you don't prefer almond extract, you can use vanilla extract as a substitute.
I've substituted plain greek yogurt for the sour cream with good results.