Step 1.  Mix the dry ingredients in a large bowl. 

Step 2.  Add the softened butter and almond extract and beat with an electric mixer until combined. 

Step 3. Use your hands to form it into 2 balls.  Set one ball of dough aside. 

Step 4.  Roll out the other ball of dough between 2 sheets of parchment or wax paper to 1/4 inch thick. 

Step 5.  Place the rolled-out dough in the freezer for 10 minutes to make it firmer and easier to work with.  As soon as the dough goes into the refrigerator, pre-heat the oven.

Step 6.  Preheat the oven to 350 degrees F and cover 2 cookie sheets with parchment paper. 

Step 7.  Cut your cookies with a circular cookie cutter or cut into squares or diamonds. 

Step 8.  Place cookies on the parchment-covered cookie sheet and bake for 7-9 minutes or until the edges just begin to brown.  The cookies will be very soft when they come out of the oven, so don’t touch them until they have cooled and firmed up.  Repeat steps 4-8 with the remaining ball of dough.

Step 9.  Let the cookies cool completely before icing them, 1-2 hours. 

Step 10.  To make the icing, get out three small bowls.  In one bowl, mix together 1/2 cup Swerve Confectioners, 2 teaspoons heavy whipping cream, and 1/2 teaspoon red food coloring.  In another bowl, mix together 1/2 cup Swerve Confectioners, 2 teaspoons heavy whipping cream, and 1/2 teaspoon green food coloring.  And in the last bowl, mix together 1/4 cup Swerve Confectioners and 1 3/4 teaspoon heavy whipping cream.  The colored frosting should be spreadable and the white frosting should be thin enough that you can drizzle it.  If not, then add more sweetener or heavy whipping cream as needed until it reaches the right consistency.

Step 11.  Use the red and green icings to ice the cookies with a rubber spatula.

Step 12.  Get out the remaining bowl of white frosting.  Add frosting to a squirt bottle with a small spout or an icing bag with a small tip.  Drizzle the white frosting in back and forth motions over the red and green cookies.

Step 13.  Allow the frosting on the cookies to dry out for about 1-2 hours before serving.  Store in an airtight container for up to 3 days at room temperature.  Stack the cookies in the container in layers that are separated with parchment paper to keep the frosting from getting smooshed.