Preheat oven to 350 degrees

Using a hand mixer beat the butter and sugar together till it turns creamy and soft in texture. 

Add in the egg, vanilla extract, and almond extract. Mix again at low speed, scraping down the sides of the bowl as this will help in mixing the mixture properly.

Slowly start adding the flour to the butter and egg mixture in parts. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl.

Cover with cling film wrap and refrigerate for at least 3 hours or overnight.

Line a baking tray with parchment paper.  

Roll the dough slightly thicker than ¼-inch, and less than ½ -inch thickness using a rolling pin.

Using an egg shape cookie cutter cut out about 2 1/2-inch shapes from the dough sheet and transfer them to the prepared baking tray. Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a firm and crisp shape while being baked.

Bake the cookies for 12 to 15 minutes.

Let them cool on the baking sheet for 5 minutes.

Transfer to a wire rack.

1. Beat the egg whites until foamy.

2. Gradually start adding the sugar and beat till you get stiff peaks. Add the lemon juice and beat for about 2-3 mins.

3. Keep the icing if not using immediately in an airtight container as it will harden immediately.

4. You can also use different color icing to decorate your cookies by mixing the gel food coloring with your royal icing. If the icing seems a little too thick add in about 1-2 teaspoon of water till you get the desired consistency.