Preparation Steps

• In a medium mixing bowl, whisk cake flour, cornstarch, baking powder, and salt together. Set aside.
• In a large mixing bowl, beat butter and granulated sugar together until combined. Add in egg, vanilla, and almond extracts.
• Stir in sour cream and mix until well blended.
• Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sides. Do not over mix. Cover with plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
• To portion out the dough, scoop about 3 Tablespoons of cookie dough, dust hands with powdered sugar, and roll dough into a ball.
• Preheat oven to 350 degrees F (175 C).
• Place on parchment paper lined baking sheet, about 3 inches apart. Flatten cookies with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between 0.5 inch and 0.25 inch thick.
• Bake cookies for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before adding the frosting.
• For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.
• Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
• Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.