In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until combined.
Add the eggs and almond extract to the mixture. Blend until incorporated.
In another bowl, sift together the cake flour, all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the flour mixture to the butter mixture until ingredients are fully combined.
Shape the dough into a disc, wrap in wax paper, and chill in the refrigerator for approximately 30 minutes.
Using a medium cookie scoop, portion out dough and roll the dough into balls.
Roll the balls in the sugar in the raw (or the sugar sprinkles) to completely cover. Place on cookie sheets. Using the palm of your hand, press down firmly on the top of the cookie to flatten a bit (cookies will not spread much while baking).
Bake 7-8 minutes. Remove cookies to a cooling rack.
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