Preheat oven to 350 degrees. Spray a large 18x13-inch jelly roll pan or cookie sheet with oil and set aside.

In a large mixing bowl or stand mixer beat the butter and cream cheese until light and fluffy. Add sugar and beat well. Add egg and beat until creamy about 2 minutes. Add almond extract, vanilla and vanilla powder and beat for 1 minute more.

Add flour, baking soda, baking powder, and salt and mix until combined.

Press the dough into the large cookie sheet pan. If you have wet hands, this is easier to do.

Bake for 20 minutes or until lightly browned. Remove and allow to cool completely.

Let the pan cool completely.

Buttercream Frosting

Makes 3 cups

2 lbs. powdered sugar

2 1/2 sticks butter, room temperature

5 tablespoons (or more) half and half, room temperature

1/2 teaspoon salt

2 teaspoons vanilla

In a mixing bowl, add powdered sugar, butter, half and half and salt and start out slowly mixing until well combined. Add vanilla, and beat very well for 1-2 minutes until light and fluffy, stopping to scrape the bowl. The buttercream should be light and fluffy and have a good taste of butter and a hint of salt in the background. Add a touch more half and half until it is the right consistency. Color with any food coloring you choose and mix well. Use right away.