Preheat your oven to 350 and Line 2-3 baking sheets with parchment paper.

While the oven is heating grab a medium sized bowl and cream together the butter, oil, sugars, water and eggs, then set to the side.

Grab another medium sized bowl and combine all the dry ingredients and mix together lightly.

Slowly add the dry mix to the wet mix, 1/2 cup - 1 cup at a time making sure it is mixed well and all of the ingredients are mixed together. The dough will be flaky, it does not stick together very well.

Roll the dough into golf ball sized balls and place it on a cookie sheet.

Once cookies are on the cookie sheets mix 1/4 cup white sugar and a pinch of salt in a small bowl.

Then get a tall skinny glass or a coffee mug and dip the bottom of the glass or mug in the mixture of sugar and salt and then press the bottom of the glass onto the cookies and press hard to give the cookies the cracked edges, you want the dough to extend past the size of the glass.

Put cookie sheets in the oven and bake for 8 minutes. Let cookies cool for 10 minutes, then remove cookies from the baking sheets after they cool and place on a wire rack to finish cooling.

Once the cookies are frosted, frost with the frosting.

After they are cooled place them in an air-tight container and store in the fridge until you are ready to serve them.

Bring the butter to room temperature. In a medium-sized bowl, blend softened butter, sour cream, powdered sugar, salt, 1 drop of food coloring, and almond extract.

Make sure you mix the ingredients well, you want the frosting to be smooth.

If it is too thick for your liking add a few drops of milk and mix well to get the thickness you want.