Cream together butter and sugar in an electric mixer.

Mix in egg, yogurt, vanilla and banana extract until smooth.

Sift together the cinnamon, flour, baking powder, and salt.

Add flour mixture gradually to mixer until a smooth dough forms.

Turn out dough onto parchment paper.

Knead softly to make a smooth ball, then cover with another piece of parchment and roll out dough to 3/8″ thick.

Chill dough sandwiched between parchment on a baking pan for thirty minutes.

While dough is chilling, preheat oven to 350ºF.

Remove pan of dough from fridge,  lift off the top sheet of parchment and place it on another baking sheet.

Cut dough into rectangles using a rectangular cookie cutter or freehand with a knife, and place cookie cut outs onto the parchment lined baking sheet.

Bake cookies for 10-14 minutes or until cookies are firm and just starting to brown around the edges.

Cool cookies on the parchment sheet slid onto a wire rack.

If you work ahead with a second sheet of cookies,  keep the cut out cookies chilled until time to bake or it will shorten the baking time.

When cookies are cool, warm icing according to bottle instructions, then outline cookies with a thin line of yellow, then allow to set for at least 45 minutes, then fill  in the outline with more yellow, smoothing out with a toothpick.

Allow icing to completely dry (may take longer than the 45  minutes), then draw on ruler  markers with a candy writing pen or black tube icing.