|| Cookie || In a standing mixer with a paddle attachment, cream the Crisco, sugar, eggs, and almond extract together until well-mixed and fluffy. In a separate bowl, sift the dry ingredients together and add to the creamed butter mixture. Beat together on medium-high for another 2 minutes. 

Cover the bowl with plastic wrap and chill for one hour. 

Preheat the oven to 350 degrees. 

On a well-floured surface, roll out the dough about 1/3-inch thick. Using cookie cutters, cut out the dough and bake on a parchment-lined (or use a silicone baking mat liner) cookie sheet for 6-8 minutes. Bake only until cookies have set and have lost their shine. Do not let them brown. 

|| Frosting || Using a standing mixer with a paddle attachment, slowly mix room-temperature butter and vanilla bean together. With the mixer on low, slowly add the powdered sugar. Mix until all the sugar is incorporated. Add the salt and cream until a luxurious, silky frosting appears. 

Frost cookies and adorn with sprinkles as desired.