Step 1

Preheat oven to 350°F.

Step 2

In a large mixing bowl, beat together butter, oil, and granulated sugar until fluffy and combined.

Step 3

Add in eggs and almond extract and beat for 2-3 minutes. Mixture will be runny.

Step 4

Stir salt and baking powder into the flour and then add mixture to the dough at once.

Step 5

Beat until combined.

Step 6

Use a 1 1/2 tablespoon cookie scoop to scoop even balls of dough. Place the balls about 1 ½ “ apart on parchment lined cookie sheets.

Step 7

Roll each scoop between the palms of your hands to form smooth balls from the dough and place balls back onto cookie sheet.

Step 8

Place cookie sheet in the freezer to chill the cookie balls for 10-15 minutes.

Step 9

Bake for 9-10 minutes or until the cookies are lightly browned on the bottom and puffed and set on the tops.

Step 10

Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.

Step 11

While cookies are cooling, whisk together the powdered sugar, almond extract, and corn syrup in a shallow bowl. Add heavy cream 1 tablespoon at a time, whisking mixture smooth, until desired consistency is reached. You want a fairly thick glaze, but thin enough that you can dip the cookies in to coat the top.

Step 12

Dip the top of each cookie halfway into the glaze, then lift and set onto a cookie sheet or cooling rack. Sprinkle with rainbow non-pareils. Glaze will set up in a few minutes.