Step 1

In a medium mixing bowl, whisk cake flour, cornstarch, baking powder, and salt together. Set aside.

Step 2

In a large mixing bowl, beat butter and sugar together until combined. Add in egg, vanilla, and almond extracts.

Step 3

Stir in sour cream and mix until well blended.

Step 4

Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sides. Do not over mix. Cover with plastic wrap and chill in the refrigerator for a minimum of 60 minutes.

Step 5

To portion out the dough, scoop about 3 Tablespoons of cookie dough, dust hands with powdered sugar, and roll dough into a ball.

Step 6

Preheat oven to 350 degrees.

Step 7

Place on parchment paper lined baking sheet, about 3 inches apart. Flatten cookies with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.

Step 8

Bake cookies for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to  bake on the cookie sheet while cooling. Cool completely before adding the frosting.

Step 9

For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.

Step 10

Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.

Step 11

Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.