Start by Cubing the Cold Butter into a Stand Mixer fitted with the Paddle Attachment and Beat on Low/Medium
Next, Add the Almond Extract, Salt, and Egg
Add the Cake Mix and Corn Starch
Now, Add the Milk IF NEEDED to Pull All of the Dough Together (this is needed if you are seeing crumbs at the bottom of the bowl that will not incorporate)
Wrap Cookie Dough in Saran Wrap and Chill for 2 Hours!
Roll Out Dough Between Sheets of Parchment or Wax Paper and Sprinkle with Corn Starch Before Using Your Cookie Cutters (This can prevent any sticking but is not a completely necessary step!)
Start Cutting Your Shapes
Bake at 350 for 6-9 Minutes, Depending on How Soft You Like Your Cookies! (I baked on a parchment lined baking sheet)
