Add butter and sugar to mixer and cream together for 3 minutes.
Add vanilla extract (and almond if using),eggs, baking powder, and salt. Mix until smooth and well combined.
Add in flour 2 cups at a time with mixer on low until the dough comes together, but don't overmix.
Cover dough and chill in the fridge for 30 minutes. You can chill longer if needed this is just a minimum.
Preheat oven to 350℉.
Make the frosting by creaming together cream cheese and butter until smooth with electric mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and mix until smooth.
Split the dough in half. Roll out your dough on a floured surface. Sprinkle flour on top as needed to keep rolling pin from sticking. *Try not to over flour or that can make them too dry. For 12 inch round fruit pizza roll out to about 1/4 inch thick. For rectangle press dough evenly into a parchment lined rectangle baking sheet.
Bake at 350℉ 12-14 minutes for round crust or 14-16 minutes for the rectangle crust. If you want these on the softer side you can underbake them just a tad. If you like a crunchier crust bake until golden on edges or even a little longer to your liking.
Move to a cooling rack and when fully cooled frost and top with fruit.
**This is a very soft cookie so for best results make sure the crusts cool completely before frosting and cutting. If you rush it will more than likely fall apart until the butter has a chance to set up the final texture of the cookie as it cools.
