2 3/4 cups all purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large egg yolks
3 tablespoons cream (substitute buttermilk, milk, sour cream, if desired)
In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together margarine, sugar, vanilla extract and almond extract until well combined and creamy - about 1-2 minutes. Beat in egg yolks and cream until combined - about 1-2 minutes. Reduce mixer speed to low and gradually beat in flour mixture until just combined - about 1-2 minutes.
Chill dough in the freezer or refrigerator until cold, about 30 minutes. Heat oven to 350 degrees F.
Using wet palms, roll dough into 1-inch balls. Place on cookie sheets and flatten slightly. Decorate with sprinkles. Bake 10-12 minutes or until puffy, set, and light golden around edges. Cool 1 minute before transferring cookies to wire racks to cool completely.
Makes about 2 1/2 dozen cookies