Ingredients
- 2 C. cake flour
- 1/2 C. flour
- 1 C. sugar
- 1 stick butter, softened
- 1 Egg + 1 egg white
- 1/4 C. butter flavored shortening
- 1 1/2 tsp. baking powder
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
- 2 1/2 tsp vnilla
- 1/2 tsp. almond extract
- Frosting: 2 1/2 C. powdered sugar
- 1 stick butter, softened
- 2-3 Tbs. milk
- 1/2 tsp. vanilla
- pinch of salt
- 1-2 drops desired food coloring
Preparation
Step 1
In bowl of stand mixer, cream sugar, butter and shortening until light and fluffy, about 2 minutes on med-high. Add vanilla extract, almond extract and the whole egg. Mix then add the egg white and mix until combined.
In a small mixing bowl whisk together cake flour, flour, baking powder, cream of tartar and salt. Gradually add dry ingredients and mix on low until no flour pockets remain. Refrigerate for 3 hours.
Preheat oven to *375, line baking sheets with parchment paper.
Using a large cookie scoop create balls of dough, lightly roll on a floured surface so the ball is covered in flour. Press each ball of dough flat with the bottom of a glass so that it is 1/2" thick and about 2 1/2" wide. Place 6 cookies onto each baking sheet. Bake 10-11minutes, until cookies are firm on the edge but still look soft in the center. Cool on baking sheet 3 minutes, then transfer to cooling rack.
Frosting: In a stand mixer with whisk attachment, cream butter until light and smooth. Add salt, food coloring, 2 Tbs. milk and vanilla. With mixer on low gradually add powdered sugar. Once all sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and add desired sprinkles.