Snowflake Meltaway Cookies

In a medium bowl, whisk together the All-Purpose Flour (1 1/4 cups), Corn Starch (1/2 cup) and Salt (1/4 tsp); set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the Unsalted Butter (1 cup) and Powdered Confectioners Sugar (1/2 cup) until combined. Add the Pure Vanilla Extract (1 tsp) and Almond Extract (1/2 tsp), blending well.

Add half of the flour mixture, blending on low speed just until combined; add remaining flour mixture and blend just until combined. Cover dough and chill for at least 2 hours (I usually refrigerate overnight).

Remove dough from the refrigerator 10 minutes before baking. Preheat oven to 350 degrees F (175 degrees C) and adjust the oven rack to middle position. Line baking sheets with parchment paper.

Scoop out 1 tablespoon of dough at a time, roll into balls and space evenly about 2 inches apart on prepared baking sheets.

Bake one pan at a time in preheated oven, until cookies are slightly puffy and edges have begun to set and the bottoms are lightly golden brown, about 11-13 minutes (mine took exactly 12 minutes).

Cool cookies on baking sheets for 5 minutes, then transfer to wire rack to cool.

Now to make the buttercream. With a hand mixer or stand mixer fitted with a paddle attachment, beat the Unsalted Butter (1/2 cup) on medium speed until creamy - 2-3 minutes.

Add 2 cups of the Powdered Confectioners Sugar (2 cups), Heavy Cream (2 Tbsp), Pure Vanilla Extract (1 tsp) and Almond Extract (1/2 tsp) and Salt (1/4 tsp). Beat on medium speed until well blended, scraping down the sides of the bowl as necessary.

Add remaining Powdered Confectioners Sugar (1/2 cup) and salt; increase to high speed and beat for a full 3 to 4 minutes, or until light and fluffy.  Adjust as necessary: if the frosting is too thin, add additional powdered sugar; if it is too thick, add a tablespoon of additional heavy cream.

Decorate with holiday Sprinkles (to taste) – let the fun begin! Store the cookies in a single layer in an airtight container; these cookies freeze well!