*Add ½ tsp. vinegar to milk to sour it. Set it aside while preparing other ingredients. As it sits, it will thicken up.

Prepare the dry ingredients. In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream together the butter, shortening and sugar.

Add the egg and mix well.

Add the vanilla and almond extracts and mix well.

Add the flour mixture alternately with the sour milk. Mix well after each addition.

Turn out the dough onto a large piece of parchment or plastic wrap, flatten into a disc and completely cover the cookie dough.

Chill in the fridge for at least one hour before rolling out. This will make it easier to handle.

Gather and prepare items for rolling out. You’ll need a small bowl of flour for your work surface, rolling pin, baking sheet lined with parchment or a silicone baking mat and cookie cutters.

Remove cookie dough from fridge.

Flour your work surface and rolling pin.

Start rolling out your dough, flour the top and flip and continue to roll out until it’s about a ¼ inch thickness. Thicker cookies will yield a softer, puffy cookie. Thinner cookies will be crunchier.

Cut out cookies with cookie cutters and place on baking sheet about 2 inches apart. Gather together the scraps and form back into a ball and repeat rolling out.

Bake at 400°F for 8 to 10 minutes or until the edges of the bottom of the cookies are slightly brown.

Allow to cool on the pan for 5 minutes before transferring to a wire rack.

Frost when completely cooled.

Cream butter, shortening, salt and vanilla for 3 minutes.

While the mixer is on low speed, slowly add the powdered sugar and cold water alternately. Add enough water for desired consistency. Frosting should be thick but soft enough to easily frost cookies.

Frost cookies generously by either spreading with a knife or piping designs with a pastry bag. Top with desired sprinkles.

*Always go for an equal frosting to cookie ratio! Yum!!