1-First, in a large bowl, whisk together the dry ingredients: 2 1/3 cups all-purpose flour, 2 1/2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt for about 20 seconds, then set aside. Next, in a stand mixer fitted with a paddle attachment, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until blended. Add 1 large egg, then blend in 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract.

2-Mixing and Chilling the Dough: On low speed, slowly add the flour mixture and mix until combined. Cover the bowl and chill the dough for about 2 hours until firm enough to roll. During the last 10 minutes of chilling, preheat the oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper.

3-Shaping and Baking: Remove half of the dough and shape into 9 large balls (1 1/4-inch, 20g each), 9 medium balls (1 inch, 14g each), and 9 small balls (3/4 inch, 9g each), spraying hands with non-stick spray if sticky. For each snowman, place three balls of decreasing sizes with edges touching on the baking sheets, spaced about 3 inches apart, and flatten them between 1/2 inch and 1/4 inch thickness. Bake for 10 to 12 minutes until nearly set but not doughy.

4: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Insert pretzel sticks on each side for arms and prepare the frosting by creaming 12 tablespoons unsalted butter, 3 3/4 cups powdered sugar, 1/4 cup half and half, and 1 teaspoon vanilla extract until light and fluffy. Frost and decorate as described in the recipe. For more baking ideas, try our fresh cherry pie recipe for another delightful dessert.