Preheat the oven to three hundred and fifty degrees, and line baking sheets with parchment paper. Make sure to place the oven rack to the top of the oven, to prevent the bottom of the cookies from burning.
In a large bowl, cream two-third cups of shortening, two-third cups of butter, and one and one-quarter cups of white sugar together until fluffy. Beat in two eggs one at a time, along with one teaspoon of vanilla and one and one-half teaspoon of almond extract.
In a separate bowl, sift together three cups of Bisquick with one teaspoon of baking powder. Add the dry ingredients to the wet mixture and beat with an electric hand mixer until well combined.
Drop the dough onto the parchment-lined baking sheets with a tablespoon and flatten each one with the palm of your hand. This will make it easier to apply the frosting.
Bake for ten minutes. Allow cookies to cool before removing them from the baking sheet and prepare the glaze.
In a large mixing bowl, using an electric hand mixer, beat one cup of softened butter with four cups of confectioner’s sugar.Mix in four tablespoons of milk and two teaspoons of vanilla. Continue mixing until smooth. Add more confectioner’s sugar if too wet. If the frosting appears too dry, add a little more milk.
Apply the frosting to the top of each cookie and add sprinkles.