• In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Sift in flour* and cornstarch until mixed 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 it seems too dry, add a tablespoon or two of water.
• Lightly flour your working surface and shape dough into a large ball.
• No refrigeration necessary.
• Roll dough out on floured surface to desired thickness (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* in the oven at 325 degrees for 10-12 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely on wire rack before frosting.

  *For best results use light colored baking sheets.

Frosting

• Beat frosting ingredients together in a large bowl with electric mixer. Add more/less milk until desired consistency is achieved.

Decorating Cookies

• Fill decorator (we like disposible) bags with frosting and frosting tip.
• Follow the step by step guide above and WATCH our video to see how we used the tips #5 (or #7) and #1A to decorated the cookies!