Meltaway Cookies

In a medium bowl, whisk together the all-purpose flour, corn starch, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and powdered confectioners sugar until combined. Add the pure vanilla extract and almond extract, blending well.

Add half of the flour mixture, blending on low speed just until combined. Add the remaining flour mixture and blend just until combined. Cover the dough and chill for at least 2 hours, preferably overnight.

Remove the dough from the refrigerator 10 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C) and adjust the oven rack to the 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 the preheated oven until cookies are slightly puffy and edges have begun to set and the bottoms are lightly golden brown, about 11-13 minutes.

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

With a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy, about 2-3 minutes.

Add 2 cups of the powdered confectioners sugar, heavy cream, pure vanilla extract, almond extract, and salt. Beat on medium speed until well blended, scraping down the sides of the bowl as necessary.

Add the remaining powdered confectioners sugar 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 as desired. Store the cookies in a single layer in an airtight container; these cookies freeze well.