In a medium bowl, whisk flours, salt, and baking soda.
In a separate bowl, beat butter and sugar until it’s light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.