Preheat oven to 325 degrees. F and prepare two baking sheets by spraying generously with non-stick spray and set aside.

In the bowl of a stand mixer equipped with a paddle attachment, or using a hand mixer, Cream the butter, shortening, and sugar on med-high speed until light and fluffy.

Add the egg, vanilla, and almond extracts and mix until well combined.

Add the flour, starting with 3 ½ cups, cornstarch, and baking powder. Mix until there are no dry spots remaining. If the dough is still sticky to the touch, add more flour about ¼ cup at a time.

Lightly flour a clean work surface and roll the dough out into about ¼- 1/2” thick disc. And use a bunny cookie cutter to cut into shapes. Place each cookie about 2 inches apart on a baking sheet. Repeat with the remaining dough.

Bake for 10 minutes or until the cookies are golden brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes then transfer to a wire rack to cool completely.

Prepare the frosting by adding the butter into the bowl of a stand mixer equipped with a paddle attachment and cream on med-high speed until soft and smooth.

Add the powdered sugar 3 cups at a time and mix until there are no dry spots remaining.

Add the vanilla extract and heavy whipping cream last and mix on low until combined. Increase speed to high for 4-5 minutes or until you have a smooth and fluffy texture.

Add the frosting to a piping bag equipped with a large round piping tip, I used a Wilton 2A tip.

Add each different color sprinkle to four small plates. Pipe a generous amount of frosting onto each cookie then dip into the sprinkles. Gently tap to remove any access sprinkles. Top with two black pearls for eyes and one for a nose.

You can store these in an airtight container at room temperature for up to three days. Once the frosting has set, you can store stacked.