In a large bowl fit with a mixer, beat the softened butter and cream cheese for a few minutes until light and fluffy. Mix in sugar and beat for about 3 minutes. Turn mixer to low and beat in egg yolks, almond and vanilla extract and salt then continue to mix just until combined well. Turn to low and slowly beat in flour, 1 cup at a time, just until mixed. Chill dough in refrigerator for at least 2 hours or up to a few days.

Preheat oven to 350 degrees F. Line a cookie sheet with Reynolds® Cookie Baking Sheet; set aside. Dust flour on a clean work surface then divide the dough into 2 balls; set one aside and use the other one. Using a rolling pin, roll dough out to 1/2 inch thick. Use a heart shape cookie cutter to cut shapes then place on prepared baking sheet. Bake for 12 minutes. Baking time may vary depending on cookie shape, anywhere between 10-14 minutes. Allow to cool for 5 minutes then move cookies to wire rack.

To make the frosting, cream room temperature butter, sour cream and freeze dried strawberries together until light and fluffy using a mixer. Beat in salt and vanilla extract. Slowly add in powdered sugar, 1 cup at a time. Once all the powdered sugar is added, slowly add a little heavy cream to thin it out to desired consistency. Frost cookies and decorate.