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For the cookies:
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1. In a large bowl, cream shortening, sour cream, and sugar until light and fluffy. Beat in the eggs, one at a time, and blend well. Add the almond extract and stir to combine. Set aside.
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2. Sift the flour into a medium sized bowl. Whisk the baking powder and salt into the flour. Then slowly add this into the sour cream mixture, a cup at a time, beating well after each addition. The dough will be very stiff, but shouldn't be crumbly. I like to add just 1/2 cup at a time after I've added about 3/4th of the flour. Pat dough into a container, cover with a lid, and refrigerate at least 2 hours or overnight.
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3. Preheat oven to 350u00b0F and line 2 cookie sheets with parchment paper.
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4. Cut the dough into 4 sections and roll one section at a time on a well floured surface to a thickness of 1/4-inch. Place the extra dough in the fridge when it's not being rolled. Use 3-5 inch cookie cutters to cut the cookies and carefully place on the cookie sheets. If the dough sticks to the counter, use some unflavored dental floss to slide underneath the dough (between the dough and the counter).
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5. Bake for 8 to 11 minutes-do not overbake or the cookies will be dry. The cookies should be barely lightly browned on the bottom. Let stand in the pan for a couple minutes, then remove the whole sheet of parchment to a wire cooling rack.
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6. Store in an airtight container on the counter to keep the cookies soft. Frost when cooled to room temperature.
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For the buttercream frosting:
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1.Cream butter and shortening in a stand mixer or with an electric mixer until well blended, stopping to scrape down the bowl a few times. Add in the extracts and mix well.
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2. Add the powdered sugar, a cup at a time, beating well with each addition. After adding the 3rd cup of sugar, add a tablespoon of milk. Alternate adding the sugar and milk until all the sugar is added. Add an additional 1 to 2 tablespoons of milk if needed to reach spreading consistency.
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3. For cookies, remove a couple scoops of frosting to a smaller bowl for coloring if desired. Be sure to stir well after the addition of food coloring to ensure a streak-free frosting. Spread on top of the cooled cookies with a butterknife or spatula and decorate as desired.
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4. Let decorated cookies stand a few hours or overnight to set up. Store in an airtight container between sheets of waxed paper.
