Cream butter and sugar together with electric mixer.
Add 1 egg and mix well.
Add just the yolk of other egg. Mix well.
Add extracts and mix well.
Slowly mix in flour with cornstarch to create a stiff dough.
Put dough in a ziploc bag and refrigerate for 2 hours.
Roll out dough onto a floured board with rolling pin. Roll to 1/4 inch height. Cut shapes with cookie sheets.
Bake for 10-12 minutes. Cool before decorating.