Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer until light and fluffy, about 3-5 minutes.

Add the egg, vanilla extract, and almond extract (if using), mixing until fully incorporated.

Gradually add the flour and salt mixing just until combined.

Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least one hour.

Roll out the chilled dough on a floured surface to about 1/8 inch thickness.

Use a dove-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheets.

Bake for 8–10 minutes, or until the edges just begin to turn golden.

Cool the cookies on the baking sheets for a few minutes and then move to a wire rack to cool completely.

In a large mixing bowl, combine the powdered sugar and meringue powder, then gradually add water until achieving a thick pipeable consistency.

Divide the icing and color with food coloring as desired.

Once cookies are fully cooled, decorate with royal icing.

Allow the icing to dry completely before serving or storing.