In the bowl of electric mixer (or a large bowel if beating by hand) cream the butter and 1/2 cup icing sugar until fluffy.

Beat in vanilla and almond extracts until well combined.

With mixer on low, slowly add flour increasing speed to medium when all flour is added. Beat until dough comes together.

Remove dough from bowl and wrap in plastic wrap, and chill for 10 to 15 minutes.

On a lightly floured surface roll dough to 1/4 inch thickness. Using a medium and small snowflake cookie cutters, cut even numbers of both sizes.

Bake larger snowflakes for 10-12 minutes and small ones for 8 to 10. Until edges are just slightly golden.

Allow to cool on wire rack.

Meanwhile combine remaining 1 cup of icing sugar, 1/4 teaspoon almond extract and water, beating with a spoon until smooth and spreadable, but not runny.

Ice the small snowflakes with frosting and top with a small slice of maraschino cherry

Place a teaspoon of raspberry jam in the centre of large snowflake and top with a small, iced snowflake.

Dust edges with additional icing sugar.