• In a large mixing bowl, combine butter, shortening, and sugar. Beat until fluffy. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder. Add flour and cornstarch and mix thoroughly. If the dough seems crumbly, keep mixing with a paddle attachment. It'll come together!
• Lightly flour your working surface and shape the dough into a large ball.

  No refrigeration necessary.
• Roll dough out to desired thickness (I usually do 1/4- 3/8″) and cut into shapes using cookie cutters. Add flour to dough if it feels too sticky but a nice soft dough is what you want.

  No cookie cutter? No problem! Cut a small triangle from a sheet of parchment paper. Place the triangle onto the rolled-out dough and cut around the template using a pizza cutter.

  Carefully transfer the cut-out cookie shapes with a spatula to a baking sheet. Bake the baking sheets at 325 degrees for 12-14 minutes. The cookies will be soft. Let them sit on the baking sheet for 5 minutes before carefully moving them to a cooling rack. Cool completely before frosting.

Frosting

• Spoon frosting into a ziploc bag or frosting bag. Pipe stars, shells, or zig-zag across each cookie. (WATCH MY VIDEO FOR A VISUAL TUTORIAL) Add sprinkles.