• Preheat oven to 375°. Grease a 10-inch round pie dish.
• In a large bowl, mix the flour, cornstarch, baking soda and salt together until blended. Set aside.
• Cream the butter and sugar together in the bowl of a stand mixer, fitted with a paddle attachment until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl. Add the vanilla, almond and egg and paddle for 7-8 minutes until the mixture is homogenous and very fluffy. There shouldn’t be any visible streaks of butter. (Don’t skip this step!) Scrape down the sides of the bowl.
• With the mixer on its lowest speed, slowly add in the flour mixture and paddle just until fully incorporated and no white streaks remain.
• Add in the white chocolate chips and the sprinkles and mix just until they are fully distributed.
• Pour the dough into the prepared pan and bake in the preheated oven for 22-24 minutes. The edges will be slightly browned and the center will still be slightly underdone. Allow the pie to cool completely before cutting.

Cassie’s Notes:

• If you prefer to bake these as cookies, scoop onto a cookie sheet and bake for 8-10 minutes, or until the edges are slightly browned. Cool on a wire rack.