Ingredients:
2 cups sifted all-purpose flour
1 cup plus 2 tablespoons sifted cake four
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter, softened at room temp.
1/4 cup shortening
1 cup Vanilla scented confectioners' sugar
1/3 cup (firmly packed) light brown sugar
1 extra large egg, at room temp.
2 extra large egg yolks at room temp.
1 cup sour cream blended with 2 teaspoons pure vanilla extract

Resift the all-purpose flour and cake flour with the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves onto a sheet of wax paper.

Cream the butter and shortening in large bowl of mixer on moderate speed for 2 minutes. Add the confectioners' sugar in 2 additions, beating for 1 minute after each portion is added. Add the light brown sugar and beat on low speed (or by hand), blend in half of the sifted mixture. Blend in all of the sour cream, then the remaining sifted mixture.

Drop the dough by level tablespoons onto the prepared cookie sheets, placing them 2 inches apart.

Bake the cookies, one sheet at a time, on the middle-level rack of the oven for 11 to 12 minutes, or until light brown and firm to the touch.

Place cookies on cooling rack, cool for 20 minutes. Store in air tight container.