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1
In a medium bowl, stir the flour, cornstarch, baking powder, and salt together; set aside.
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2
In a large bowl, using an electric mixer on medium speed, beat the butter, vegetable shortening, and sugar until smooth and slightly lightened in color, about 1 minute.
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3
Stop the mixer and scrape the sides of the bowl as needed during mixing.
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4
Add the egg, vanilla, and almond extract and mix until blended, about 1 minute.
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5
On low speed, add the flour mixture, mixing just to incorporate it.
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6
The dough will be soft and smooth.
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7
Divide the dough in half and form it into 2 smooth disks about 6 inches in diameter.
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8
Wrap the disks in plastic wrap and refrigerate until firm enough to roll without sticking but not so hard that it is difficult to roll out, about 1 hour.
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9
Position a rack in the middle of the oven.
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10
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
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11
Lightly flour the rolling surface and rolling pin.
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12
Unwrap one piece of dough and roll it out to about a 12-inch circle that is 3/16 inch thick.
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13
Using a 3 1/2-to 5-inch-long cookie cutter, cut out cookies.
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14
Place the cookie cutter carefully so you can cut out as many cookies as possible from each rolling.
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15
Use a thin metal spatula to transfer the cookies to the prepared baking sheets, placing them about 1 inch apart.
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16
Gather together the dough scraps and set aside.
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17
Unwrap the second piece of dough and repeat the rolling and cutting process.
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18
Gather together all of the dough scraps, forming a smooth disk, and roll and cut out the dough.
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19
If there is still quite a bit of dough remaining, gather the scraps together and roll and cut the dough once again.
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20
Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 14 minutes.
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21
Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
