In the bowl of a stand mixer, combine butter and cream cheese. Beat on medium speed for 2 minutes to combine, scraping the bottom and sides of the bowl as needed. Add Truvia Sweet Complete and beat on medium speed for 3 more minutes, until lightened and fluffy.
Add the egg yolk, vanilla, and almond extract. Mix on low speed just until combined. With the mixer on low speed, gradually add the flour and salt. Mix until just combined, scraping the sides and bottom of the bowl as needed.
Divide the dough into three pieces. Press each piece into a disc, 1” thick, then wrap well with plastic wrap. Refrigerate for one hour (up to 48 hours).
Preheat oven to 375 degrees F.
Remove 1 piece of dough from the refrigerator and let rest at room temperature for 10-15 minutes or until softened. On a well-floured surface, using a rolling pin, roll dough to 1/8” thick. Cut cookies with floured cutters and transfer to a sheet tray, spaced 1/2” apart. Repeat with remaining dough discs. Knead together any scraps, cover and refrigerate for 15 minutes, then re-roll and cut more cookies one time. Discard remaining dough.
Bake for 8-10 minutes, until edges are lightly golden. Let cool on a sheet tray for 5 minutes, then transfer to a cooling rack. Let cool completely.