This cookie recipe is formulated to stay sturdy, yet light and delicious. They hold their shape while baking, and they provide a beautiful canvas for all of your designs. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven. Makes 4-6 dozen.
In a large mixing bowl, combine flour, baking powder, salt, cream of tartar and cornstarch. Mix well.
In the bowl of a heavy duty mixer, cream butter and sugar.
Add sour cream and whip well. Add eggs, one at a time. Scrape down the sides of the bowl with a spatula.
Add the flour mixture to the butter mixture, one large spoon at a time (see video). Stir gently to combine. Add vanilla and almond extract.
Halve the dough and wrap each in plastic wrap. Chill for 2 hours or up to one week.
Before rolling, let each dough block warm (on the counter) enough to be malleable.
Flour surface well before rolling. Roll out dough to desired thickness and cut with cookie cutters.
Place on baking sheet covered with parchment paper. Bake at 325°F for 5-10 minutes. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven.