• Preheat oven to 350F. Butter your pan.
• Cream the soft butter and sugar together until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the egg, egg yolk, and extracts and mix until well combined. Scrape down the bowl again as you mix.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl and add to the wet ingredients, with the mixer on low speed. Mix until the dough comes together and there is no dry flour left. The dough will be soft and sticky. Scrape the sides and bottom of the bowl and give a final mmix by hand.
• Pat the dough into your prepared pizza pan. I like to drop blobs of dough all over the surface of the pan to make it easier to get the whole bottom evenly covered. Use floured fingers to press and flatten the dough. I like to use a sheet of parchment paper to help flatten and smooth the dough at the end.
• Bake for about 14-16 minutes or until the edges are just turning slightly golden and the top is still pale but not shiny, and set in the center. The cookie will firm up as it cools, so try not to over bake.
• Let the cookie cool before frosting.

frosting

• I make my frosting in seconds in my food processor: load everything in and give it a whiz until smooth and creamy. Add more cream if it's too stiff, and a bit more sugar if it's too thin. You can also do this with electric beaters or in a stand mixer.
• Spread the frosting over the cookie, leaving 1/2 inch bare around the edges.
• Top with festive sprinkles.
• I like to let the frosting set up before slicing and serving. The cookie can be stored at room temperature for 2-3 days.