In a mixing bowl,
blend together the butter and shortening with an electric mixer
on medium speed setting for about half a minute.
Add the granulated sugar, baking powder, and salt, blending the
mixture again, until well combined.
Beat in egg, egg yolks, and vanilla. Add the flour a little
at a time, blending for as long as you can with the mixer;
then, when the dough becomes too dense for the mixer, continue
mixing with a wooden spoon.
Transfer 3/4 cup of the dough to a small bowl. Add powdered
("confectioners") sugar, cocoa powder, and melted
butter. Blend well. Shape the cocoa-flavored dough into
about thirty 1-inch balls.
Blend the almond extract into the remaining cookie dough.
Mold about 1 tablespoon of the almond-flavored dough around
each cocoa ball. Roll gently to form a smooth round ball.
Roll each ball in colored sugar or candy sprinkles as
you go. Place balls 2 inches apart on greased cookie sheet.
Bake in pre-heated 375-F degree oven for 10-11 minutes,
or until the bottoms of the cookies are lightly browned.
Cool cookies on the baking sheet for 1 minute, then transfer
to wire racks to cool completely.
