These sour cream cookies are a festive St. Patrick’s Day dessert you won’t want to miss making this year!

• Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.

• In a large bowl or the bowl of a stand mixer, cream room temperature butter and granulated sugar together until light and creamy. This should be about 2-3 minutes of mixing.

• Add the egg and egg yolk to the batter, mixing until fully combined.

• Add room temperature Belfonte sour cream, vanilla extract, and almond extract to the dough, scraping down the sides and bottom of the bowl to ensure the mixture is fully incorporated.

• Slowly, add the all purpose flour, corn starch, baking powder, baking soda, cream of tartar, and salt to the wet ingredients, mixing until smooth. Do not overmix.

• Form dough balls into 2-tablespoon balls. Place balls at least 2 inches apart on the baking sheets.

• Bake the cookies for 7-10 minutes until the centers of the cookies are set and cracked. Tops will not be golden or colored in the slightest. The middle should feel firm when touched- not wet or dense.

• Let the cookies sit for 2 minutes before transferring to a wire rack or plate to continue cooling.

• Once cooled, decorate the cookies with frosting and sprinkles as desired.