Happy to share it @ivanpopov!

Ingredients

Cookies:
1/2 cup (1 stick) butter, softened
1/4 cup palm oil or organic vegetable shortening (coconut oil is good too if like the flavor)
1 cup sugar
2 large egg yolks
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all purpose flour
Icing:
1 egg white (or 3 tablespoons water + 1 1/2 tablespoons meringue powder)
1/4 cup palm oil or organic vegetable shortening
2 1/2 cups powdered sugar
1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
dash of salt
1/4 tsp. almond extract (optional)
A few drops of natural food coloring (I used beet puree)
3 tablespoons cocoa powder for chocolate

Instructions

Cookies:

1. Preheat oven to 350 degrees F (180 C) and line a baking tray with parchent paper or silpads. Combine butter, oil (or shortening), and sugar in a large mixing bowl and beat until creamed. Add the yolks, almond, vanilla, and salt and beat until mixed. Add in the flour a cup at a time until evenly combined.
2. Roll out dough on a lightly floured surface and use a 1-inch round cookie cutter or any tool you have for making tiny circles. (For example, I used the back of an extra large pastry tip.) Place them about 1/4 to 1/2 inch apart on tray and bake for 6 - 8 minutes, watching carefully until edges start to brown. Remove from oven and cool completely before adding icing.
   Icing:
3. Add egg white (or meringue powder + water) to the bowl of a stand mixer. Turn mixer to high speed and whip until stiff peaks form. Turn speed to lowest setting and add vanilla, salt, and almond until incorporated, then slowly start adding the powdered sugar. Mix until evenly combined then add the palm oil (or shortening) and turn speed back up to high and whip for at least 3 minutes until it's light and fluffy. Mix in cocoa or food coloring last.
4. Fill a pastry bag fitted with a small star tip, or desired tip, with the icing and pipe little stars on each cookie. Allow them to sit out until the frosting hardens or you'll squish it. Once dry, store in an air-tight container.