For the cookies:

Whisk the dry ingredients together in a large bowl and set aside.

In the bowl of an electric mixer, cream the butter, margarine and powdered sugar until pale in color and fluffy.

Add the egg, egg white, vanilla, almond extract, and sour cream. Mix well.

Slowly add the dry mixture to the butter mixture and mix on low speed until combined. Scrape down the sides of the bowl as needed.

Shape the dough into a disk and wrap in plastic wrap.

Chill for one hour.

Preheat the oven to 375 degrees. 

Line two baking sheets with parchment paper or silicone mats. Set aside.

Lightly dust a flat surface with the all-purpose flour.

Roll out the dough to ¼ inch thick.

Use a 3 inch cookie cutter to cut out the dough.

Reroll the scraps and cut the remaining cookies.

Transfer the cookies to the prepared baking sheet.

Bake in the preheated oven for 8-9 minutes. The bottoms of the cookies should be pale with a hint of pale gold around the edges.

Cool the cookies on a wire rack.

Make the icing.

Sift together the powdered sugar and cornstarch in a bowl and set aside.

In a large bowl of an electric mixer, beat the butter until creamy.

Slowly add the powdered sugar mixture to the butter and mix, on low speed, until combined.

Pour in the corn syrup, vanilla, salt, and food coloring.

Increase the mixer speed and whip the mixture until thoroughly combined.

If the frosting is too thick to spread, add the one tablespoon of milk, a little at a time, until the desired consistency is achieved.

Spread the frosting on the cooled cookies using an offset spatula, leaving an unfrosted border on each cookie.

Decorate as desired with sprinkles.

Store in an airtight container at room temperature for up to five days.