Celebration Sugar Cookies

• 2 3/4 cups unbleached all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• 1/2 cup (8 tablespoons) vegetable shortening such as Crisco
• 1 cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

1. In a medium bowl, stir the flour, cornstarch, baking powder, and salt together; set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the butter, vegetable shortening, and sugar until smooth and slightly lightened in color, about 1 minute.
3. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4. Add the egg, vanilla, and almond extract and mix until blended, about 1 minute.
5. On low speed, add the flour mixture, mixing just to incorporate it.
6. The dough will be soft and smooth.
7. Divide the dough in half and form it into 2 smooth disks about 6 inches in diameter.
8. Wrap the disks in plastic wrap and refrigerate until firm enough to roll without sticking but not so hard that it is difficult to roll out, about 1 hour.
9. Position a rack in the middle of the oven.
10. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
11. Lightly flour the rolling surface and rolling pin.
12. Unwrap one piece of dough and roll it out to about a 12-inch circle that is 3/16 inch thick.
13. Using a 3 1/2-to 5-inch-long cookie cutter, cut out cookies.
14. Place the cookie cutter carefully so you can cut out as many cookies as possible from each rolling.
15. Use a thin metal spatula to transfer the cookies to the prepared baking sheets, placing them about 1 inch apart.
16. Gather together the dough scraps and set aside.
17. Unwrap the second piece of dough and repeat the rolling and cutting process.
18. Gather together all of the dough scraps, forming a smooth disk, and roll and cut out the dough.
19. If there is still quite a bit of dough remaining, gather the scraps together and roll and cut the dough once again.
20. Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 14 minutes.
21. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

flour, cornstarch, baking powder, salt, vegetable shortening, sugar, egg, vanilla, almond

Taken from www.cookstr.com/recipes/celebration-sugar-cookies (may not work)