• In a large mixing bowl beat butter and cream cheese together with an electric mixer until well blended. Add the sugar and beat until light and fluffy. Add the whole egg, vanilla and almond extract and beat until combined.
• In a small bowl whisk together the flour, baking powder and salt. Add half the flour mixture to the butter and sugar and blend on low until incorporated. Add the final half of the flour mixture and beat until a soft dough forms.
• Remove half of the dough to a small bowl. Cover with plastic wrap and set aside at room temperature.
• Add a few drops of green food color to the remaining cookie dough. Blend with the mixer until the color is incorporated. Place the green dough on a lightly floured piece of parchment paper. Cover with another piece of parchment then roll out to 1/2-inch thickness. Freeze the green dough disk for 20 to 30 minutes.
• Place a small cup of water near your work surface. Working quickly cut the green dough into the desired shapes. Gather the scraps and re-roll to 1/2-inch thickness between two sheets of parchment paper. Place the re-rolled dough back in the freezer while assembling the clover cutouts.
• Wet a finger and lightly dampen the flour side of the green cut-outs. Adhere the wet side of the cookie on top of another. Repeat until you have all the cut-outs stacked. If the dough starts to soften place smaller stacks in the freezer as you go. Repeat with remaining dough until you have a cookie dough log approximately 10 to 12 inches in length. Place the green log on a small tray and freeze until frozen solid, about 30 minutes.
• Remove the clover log from the freezer. Roll small portions of plain cookie dough into small logs. Press the dough log onto the clover cutouts making sure to get the dough down into the deep sections. Once the deep cracks are filled press the remaining dough all around the log. Roll gently into a smooth log.
• Cover and seal in wax paper or plastic wrap then refrigerate for at least 8 hours or put to two days. The cookie dough log can be frozen for up to 3 months well sealed in plastic wrap and foil.

When ready to bake:

• Preheat oven to 350°F. Unwrap the cookie dough log and brush lightly with a beaten egg white. Cover in green sanding sugar pressing to adhere the sugar to the cookie dough.
• Slice into 1/4-inch rounds and place two inches apart on a parchment lined baking sheet. Bake for 8 to 12 minutes or until the bottoms are lightly browned. Baking time may vary depending on the size and thickness of the cookies.
• Cool on a wire rack before storing in an airtight container. Store cookies at room temperature for up to 5 days or refrigerate for longer storage.