In a large mixing bowl, cream the butter and cream cheese. Add the vanilla, almond extract, and sweetener.
Mix in the flour, arrowroot, baking powder, and salt. Stir until it forms a dough.
For cookie cutter shapes, form the dough into two balls and wrap them in plastic wrap. Refrigerate until completely chilled (approx. 30 minutes). Remove from the fridge and roll the dough out between two sheets of parchment paper. You want the dough to be about 1/4 inch thick for stamping out cookie cutter shapes.
For round cookies, roll the dough into a log shape about 6 inches long. Wrap it in plastic wrap and chill completely. Remove from the fridge and slice into 1/4 inch thick rounds.
Remove from the fridge and slice into 1/4 inch thick rounds.Arrange the cut cookies on baking sheets lined with parchment paper. Place them in the freezer for 10 minutes.
Preheat oven to 300° F.
Bake for 20 minutes, or until golden brown on the bottoms and edges. Cool completely before removing cookies from the baking sheet.
For the icing, whisk the sweetener, vanilla, salt, and enough water to give it a glazed consistency.
Arrange the cookies on the cooling rack. Drizzle or spoon the glaze over each cookie and let them set before serving.