Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together your butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Mix in the wet ingredients: Add the egg, vanilla extract, and optional almond extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring just until combined.

On a floured surface, roll out the dough to about 1/4 inch thickness. Cut out butterfly shapes and place on the prepared baking sheet.

Bake for 8-10 minutes, or until the edges turn lightly golden.

Allow the cookies to cool completely on a wire rack.

Prepare the royal icing by beating the egg whites until stiff peaks form, then gradually add powdered sugar until smooth and glossy.

Divide the icing into two bowls, adding pink coloring to one and leaving the other white.

Use a fine-tipped piping bag to outline the wings of the butterfly with white icing, then fill in the wings with pink icing. Allow to dry for about 30 minutes.

Roll out small amounts of pink and green fondant to create flowers and leaves, then arrange them on the cookies with pearl sprinkles.

Allow the royal icing to dry completely before serving.