Preheat oven to 350 F

Line 2 cookie sheets with parchment paper

Sift together flour, baking soda, and cloves. Set aside

Cream butter and sugar together.

Blend in the beaten egg.

Add extracts and mix well.

Slowly add in the dry ingredients until just combined.

Divide the dough in half. Wrap each half separately in plastic cling film.

Chill for at least one hour.

Working with one half of the dough at a time, roll it out on a lightly floured surface.

Cut out shapes with cookie cutters.

Transfer to the prepared baking sheets.

Bake for 8-10 minutes or until slightly brown at the edges.

Transfer to wire racks to cool completely.

Whisk together sugar and milk

Whisk in the meringue powder and extract.

Divide into bowls and color each with the desired shades

Ice cookies by either painting the icing on with a small paintbrush or using a squeeze bottle for the outline and flood method.

Cover with sprinkles, nonpariels, edible glitter, dragees, spray on color, disco dust, whatever your heart desires.