• In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy with an electric hand mixer or stand mixer. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder. Sift in flour* and cornstarch and mix thoroughly.

  *Start with 3 1/2 cups of flour, and if the dough seems too soft add the last 1/2 cup of flour. If the dough seems too dry, add a tablespoon or two of water.
• Lightly flour your work surface and shape dough into a large ball.
• No refrigeration necessary.
• Press ball of dough into a disk shape and roll dough out to desired thickness using a rolling pin (I usually do 1/4-1/2") and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
• Bake on baking sheets at 325 degrees for 9-10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a wire rack. Cool completely before frosting.

Frosting

• Twist Oreo cookies to open. Scrape filling out with a butter knife. Discard filling and crush cookies into small crumbs.
• Beat frosting ingredients together. Add more/less milk until desired consistency is achieved. Divide frosting into bowls and tint with a couple of drops of food coloring.
• Stir in a small amount of cookie crumbs to each bowl of frosting. A little goes a long way. Start with 1/2 teaspoon and continue adding until you are happy with how your frosting looks.

Decorating

• Spread frosting over cooled sugar cookies.