Soft Almond Sugar Cookies

In the large bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until combined. Mix to incorporate eggs and almond extract.

In another bowl, sift together the flours, cornstarch, baking powder, and salt. Gradually add the flour mixture into the butter mixture until fully combined.

Chill the dough for 30 minutes.

Preheat oven to 350 F. Prepare 2 cookie sheets by lining them with parchment paper. Put your sugar sprinkles or turbinado sugar in a shallow bowl.

Portion out the dough using a medium cookie scoop. Roll the dough into balls, then roll the balls in sugar sprinkles or turbinado sugar to completely cover. Place cookies on cookie sheets spacing them about 1 inch apart. Using the palm of your hand, press down firmly on the top of the cookie to flatten a bit (cookies will not spread much while baking). Bake 8-10 minutes, or until still very soft in the center, but not doughy. When done remove the pans from the oven and remove cookies to a cooling rack.

Adapted from Confections from the Cody Kitchen.