For the cookie portion: Preheat oven to 350 degrees. Butter a 13 by 9-inch-inch baking sheet.**
In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt. Set aside.
In the bowl of an electric stand mixer cream together 1 cup butter with 1 cup granulated sugar until blended. Scrape down mixing bowl.
Mix in each egg, 1 at a time. Scrape down mixing bowl then blend in 1 1/2 tsp vanilla and 1/2 tsp almond extract.
Add flour mixture and mix just until combined.
Spread mixture into prepared baking dish. To help even it out I also like to press even with greased hands (sprayed with non-stick cooking spray).
Bake in preheated oven until puffy and just baked through (be careful not to over-bake as they'll continue to cook slightly in hot pan once removed from the oven), about 14 - 16 minutes.
Let cool completely on a wire rack, about 90 minutes (or about 60 minutes in the fridge).
For the frosting: in a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract, and a few drops food coloring (if using) until pale and fluffy.
If needed thin frosting with another 1 Tbsp cream.
Spread frosting evenly over cooled cookie bars. Immediately finish with sprinkles if using.
Keep bars covered with plastic wrap or store in an airtight container.
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