Ingredients
2½cupscake flour
2tspcornstarch
1½tspbaking powder
¼tspsalt
½cupsalted butter,at room temperature
¼cupall vegetable shortening,unflavored, at room temperature
1cupgranulated sugar
1largeegg
1largeegg white
2tspvanilla extract
½tspalmond extract
1recipevanilla frosting,follows
⅓cupsalted butter,at room temperature
2½cupspowdered sugar
½tspvanilla extract
2½tbsphalf-and-half
food coloring,optional
Preparation
Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside.
In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar for about 4 minutes, until very pale and fluffy, scraping down the sides of the bowl as needed.
Add in egg and mix until combined, then add egg white, vanilla and almond extract and mix until combined. With the mixer running, slowly add in dry ingredients and mix just until combined.
Transfer dough to an airtight container and refrigerate for 2 hours. Preheat oven to 375 degrees F during the last 10 minutes of refrigeration.
Scoop dough out a scant ¼ cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth press and evenly flatten dough to half an inch thick.
Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough. Bake in preheated oven for 9 to 11 minutes.
Allow to cool for 5 minutes on baking sheet before transferring to a wire rack to cool.
Cool completely then frost with Vanilla Frosting.
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired.
