Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients.

Cover and refrigerate at least 2 hours.

Heat oven to 375º. Lightly grease cookie sheet.

Divide dough in half. Roll each half ¼ inch thick on lightly floured surface. Cut into desired shapes with 2 - 2 ½ inch cookie cutters.

Place on cookie sheet and bake 7 to 8 minutes or until edges are light brown.

Remove from cookie sheet and cool on wire rack.

In the bowl of an electric mixer fitted with the whisk attachment, whip crème fraîche and powdered sugar until thick and creamy, about 3 minutes.

Sprinkle with granulated or colored sugar.