Prepare baking sheets with parchment paper/silicon mats. Set aside.
In a large bowl, combine flour, baking powder, cornstarch and salt. Set aside.
In another large bowl and with electric mixer on medium, cream together the butter, vegetable shortening and sugar until light and fluffy (3-4 minutes). Scrape down the sides of the bowl as needed.
Add in the large egg and mix until combined. Then, add in the egg white and vanilla and blend until completely combined.
Slowly add in the dry ingredients and mix until just combined. Divide your dough into 3 bowls (you can add more colors if you would like).
Take one ball of dough and add it back into the mixer and add desired colors (repeat for each color). Refrigerate for 1.5 hours.
After the 1.5 hours is done, preheat oven to 375°. Take a small sized ball of each color (size of bouncy ball) an press them altogether into a ball. Roll between your palms until all combined (will look like a beach ball).
Roll the ball into a cylinder and coil it into a round cookie shape. Roll the edges of the cookies in the pink non-perils. Bake for 10-12 minutes and enjoy!