Prepare the Dough:

1. In a large bowl, cream together granulated sugar, softened butter, and shortening until light and fluffy (about 2 minutes).
2. Mix in vanilla extract, almond extract, and whole egg until combined.
3. Add the egg white and continue mixing until smooth.

Combine Dry Ingredients:

4. In a separate bowl, whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt.

Form the Dough:

5. Gradually add dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

Chill the Dough:

6. Transfer dough to an airtight container and refrigerate for at least 3 hours (or freeze for 45 minutes for quicker results).

Shape and Bake:

7. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
8. Scoop and roll dough into balls, lightly coating each with flour.
9. Place on baking sheets, spacing 2 inches apart.
10. Press each ball to ½-inch thickness (about 2½ inches in diameter).
11. Bake for 10–12 minutes or until edges turn lightly golden.
12. Let cookies cool for 3 minutes on the baking sheet, then transfer to a wire rack.

Prepare the Frosting:

13. Beat softened butter until smooth and creamy.
14. Add a pinch of salt, green food coloring, and 2 tablespoons of milk; mix well.
15. Gradually add powdered sugar, mixing on low speed.
16. Once incorporated, beat on high speed for 2 minutes until fluffy.
17. Adjust consistency by adding more milk if needed.

Decorate the Cookies:

18. Spread or pipe green frosting onto completely cooled cookies.
19. Sprinkle with shredded coconut (if using) for added texture.
20. Arrange Easter egg candies in the center to resemble a nest.
21. Add sprinkles for extra festive flair.