For the Cookies:

Cup of Yum
1. In a large bowl, sift together the cake flour, baking powder and salt. Use a sifter, so you have light fluffy flour that wont clump.
2. In a separate medium sized bowl or the bowl of a stand mixer, beat together the butter, shortening and sugar. Mixture should be very pale yellow and fluffy.
3. Vigorously beat in the egg, egg white, vanilla extract and almond extract using a wooden spoon or a paddle attachment of a stand mixer.
4. With the stand mixer on low, beat in the flour mixture about 1/2 at a time.
5. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
6. After completely chilling the cookie dough, preheat the oven to 350F degrees.
7. Prep cookie sheets by lining with parchment paper, nonstick foil, or silicone baking mats. I prefer parchment paper.
8. Roll the dough into ping pong sized balls and place 2 inches apart on a baking sheet.
9. I try to flatten the dough in my hands, to make a thin disc shape, or will use a silicone rolling pin or even the bottom of a cup. Just toss a little flour on your hands or whatever you're using so it doesn't stick!
10. Bake for 9-11 minutes, or until the tops are set.
11. Do not over cook, as these cookies are best when not browned around the edges like a chocolate chip cookie.

For the frosting:

1. In a large bowl or stand mixer (I like to use bowls with a rubber base so it won't slide), cream together shortening and butter.
2. Add vanilla and salt, mix well.
3. Using a spoon in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
4. Then mix in the food coloring (I used about 5-6 drops of red).
5. Frost cooled cookies with a flat knife and decorate with sprinkles.