3/4 cup plus 2 T granulated sugar
1/2 cup unsalted butter (1 stick), softened but not melting soft
2 T butter flavored shortening
1/4 tsp salt
1 large egg
1 T light corn syrup
1 tsp vanilla extract
1 tsp almond extract
2 cups plus 2 T all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
sugar, or colored sanding sugar for rolling (if using)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, or use non-stick cookie sheets.
In a large stand mixer bowl, cream together the sugar, butter, shortening and salt until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla extract, and almond extract and beat for 1 minute.
In a bowl, whisk together the flour, baking powder, and baking soda. Add to the wet ingredients and mix just to combine, scraping down sides as needed.
Roll the dough into walnut size balls. Roll in sugar or colored sanding sugar (if using). Arrange on a baking sheet one inch apart. Bake for 11-13 minutes, or until the edges are golden brown and the tops are slightly cracked but not completely set. Let the cookies cool on the hot cookie sheet for 3 minutes, then remove to a wire rack to cool completely.
1 cup powdered sugar
1/2 tsp almond extract
In a small bowl, add the powdered sugar and almond extract. Stir in just enough milk to get the right consistency for drizzling. Put icing in a plastic sandwich bag and snip a small corner of the bag. Drizzle over top of the cooled cookies and decorate with sprinkles, jimmies, or candies. Enjoy!