Frosted Sugar Cookies

It's cookie-baking season!  One of my absolute favorite are those big store-bought sugar cookies with the perfect proportion of frosting and cookie (in case you're asking, that's about 50/50 of each).  Last year, I had these cookies for the first time, and both the frosting and cookies are better than anything you can possibly buy.  They taste perfectly buttery, and like almond and vanilla.

Sugar Cookies:
- 2 1/2 cups cake flour
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/4 cup all shortening
- 1 cup sugar
- 1 egg
- 1 egg white
2 teaspoons vanilla extract
- 1/2 teaspoon almond extract

Vanilla Buttercream:
- 1/3 cup softened butter
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 drops almond extract
- 3 tablespoons half-and-half
- sprinkles and food coloring, optional

Directions:
1. Sift together flour, cornstarch, baking powder, and salt into a large bowl.
2. In the bowl of an electric stand mixer whip butter, shortening, and sugar on medium speed until pale and fluffy; about 4 minutes.
3. Add in eggs, vanilla, and almond and mix until well combined.
4. With mixer running on medium speed, slowly add in the sifted dry ingredients.
5. Transfer the dough to a plastic container and refrigerate 2 hours.
6. Preheat the oven to 375 degrees.
7. Scoop dough into 1 tablespoon balls on a greased pan and flatten to 1/2 inch thick.
8. Bake for 9-11 minutes.
9. As cookies cool on a wire rack, combine all frosting ingredients and mix with an electric or hand mixer until light and fluffy.