Instructions

1. Into a large bowl, whisk together cake flour, baking powder, baking soda and salt.  Set aside.
2. Into the bowl of your stand mixer, or a large bowl, mix butter and sugar together on medium speed.  Add in sour cream and and beat until light and fluffy, about 2 minutes.  Add in egg, followed by vanilla and almond extracts.
3. Turn the mixer down to low and slowly add the flour mixture and mix until just combined.  cover bowl with saran wrap and place into refrigerator to chill, at least 1 hour.
4. Preheat oven to 325 degrees and line 2 cookie sheets with a Silpat or parchment paper.
5. Remove dough from refrigerator 30 minutes prior to baking.
6. Using a 2 tablespoon ice cream scoop, scoop our leveled balls of dough and place onto prepared cookie sheets, 2 inches apart.
7. Bake for 18-20 minutes or until the cookies spring back when you touch the center.  Remove from oven and allow to cool on baking sheets for 5 minutes and then place onto a wire rack to cool completely.

Vanilla Buttercream

1. Place butter into the bowl of your stand mixer and beat, on medium speed, for 2 minutes until light and fluffy.  
2. Turn the mixer down to low and gradually add in powdered sugar.
3. Slowly add in heavy cream and vanilla and beat until fluffy, about 2 minutes.

*I divided the buttercream into 4 different bowls and colored them using food coloring.  You may choose to decorate these cookies using any colors you'd like.  Just slowly drop food coloring onto white frosting and mix to combine until desired color is reached.