Preparation Steps

• Sift cake flour, cornstarch, baking powder, and salt into a large bowl and whisk together. Set aside.
• In the bowl of an electric mixer, beat butter, shortening, and granulated sugar on medium speed until very pale and fluffy, about 4 minutes. Scrape down the sides as needed.
• Add the egg and mix until combined, then add the egg white, vanilla extract, and almond extract and mix well.
• With the mixer running, slowly add dry ingredients and mix just until combined. Transfer the dough to an airtight container and refrigerate for 2 hours.
• Preheat oven to 375°F during the last 10 minutes of refrigeration.
• Scoop dough in 0.25 cup portions and roll into balls. Place dough balls on a floured surface, sprinkle lightly with flour, then flatten evenly to about 0.5 inch thickness to form a round cookie shape.
• Transfer flattened dough to a Silpat or buttered baking sheet. Bake for 9 to 11 minutes until edges are set. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Frost the cooled cookies with vanilla frosting. Add sprinkles immediately after frosting if desired, as frosting sets quickly.
• To make Vanilla Frosting: Combine butter, powdered sugar, vanilla extract, and half-and-half in a bowl. Beat with an electric mixer until smooth and fluffy. Add food coloring if desired.