Preheat oven to moderate (375°). Sift flour, baking powder and salt onto wax paper. Grease 2 cookie sheets. Beat together butter and sugar in large bowl until light and fluffy. Beat in egg, vanilla and almond extract. Gradually stir in flour mixture to make a stiff dough. (If mixture is too dry, mix in 1 to 2 tablespoons milk.) Shape into a ball; wrap in wax paper and refrigerate until chilled, about 30 minutes. Divide dough into thirds. Roll out, one at a time, on floured surface to a 3/8-inch thickness. Cut with floured tree-shape cookie cutter. Place cookies on prepared cookie sheets, 2 inches apart. Bake in preheated moderate oven (375°) for 9 to 10 minutes or until lightly browned around edges. Remove cookies from sheets to wire racks to cool. Pipe Decorator Icing through a plain or fancy tip onto cookies. Decorate with silver candy decorator balls. DECORATOR ICING: Combine 1 egg white, 1-1/4 cups sifted 1OX sugar and 1/8 teaspoon cream of tartar in small bowl. Beat on high until mixture forms stiff peaks. Tint light green with food coloring. Makes about 2-1/2 dozen 4-inch cookies Nutrient Value Per Cookie: 108 calories, 1 gm. protein, 3 gm. fat, 18 gm. carbohydrate, 59 mg. sodium, 17 mg. cholesterol. cook 018