In a large bowl, cream together shortening and sugar.
Add egg, almond extract and vanilla extract, mix well.
Add yogurt, mix well.
Add dry ingredients and mix until just combined. The dough shouldn't be sticky to touch. Add more flour if needed.
Lightly flour a surface that you can roll the dough out on.
Roll it out about 1/4 inch thick and cut into desired shapes.
Place cookies on a greased or lined sheet pan and bake for about 10 minutes.
When the cookies are done, they should be light and dry in color, barely browned on the bottom.
For the Icing
Mix powdered sugar, almond extract, and vanilla extract.
Add butter and milk 1 tablespoon at a time until icing reaches desired thickness.
Divide and color icing as desired.
Sour cream can be substituted for the plain yogurt. You can also use vanilla yogurt or Greek yogurt. The number of cookies you get from this recipe will vary depending on how thick you cut them and how large or small your cookie cutters are.If you would like to make the cookies thinner or thicker, remember to adjust the baking time accordingly.Try and use cookie cutters that are all the same size, that way the cookies will bake evenly.