• In a mixing bowl add cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Whisk together. Set aside.
• In the bowl of a stand mixer with a paddle attachment, cream together the sugar, butter, and shortening until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Mix together until combined. Add egg white and continue mixing until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
• Turn the mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover mixing bowl with saran wrap and place in the refrigerator for 2 to 3 hours.
• Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Set aside.
• Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (about 2 to 3 tablespoons depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a glass to flatten into a round cookie with a ½-inch thickness. Place 6 cookies on one baking sheet and 6 on the other.
• Place one cookie sheet in the oven and cook for 8 minutes. You want the edges to be firm without turning brown. Remove from the oven and let cool 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
• Once cookies have cooled for 2 to 3 minutes remove to a cooling rack. 

Frosting

• In a separate mixing bowl, beat together the butter and shortening with a hand mixer until light and fluffy. Add vanilla, almond extract, and salt and continue mixing until incorporated.
• Slowly beat in 1 cup of powdered sugar and 1 tablespoon milk. Mix until combined. Repeat 1 cup of powdered sugar and 1 tablespoon of milk at a time until all have been combined.
• Add your choice of food coloring until the desired color is achieved.
• Frost cooled cookies with a knife or piping bag. Top with sprinkles.