Cream together shortening, butter and sugar until light and fluffy. Add egg, beating until well blended. Stir in sour cream, vanilla and almond extract, mixing well. Add flour, baking powder, soda and salt, beating well until dough forms into a ball. Add to cream mixture and beat well. Divide into three equal parts. Add red food coloring to one ball, mixing to a bright red color. To the second ball, add green food coloring and repeat process. Do not color third ball. Chill at least one hour. When ready to bake, tear off pieces of each colored dough ball and create a mosaic on a silpat or parchment paper. Roll out colored dough to ¼ inch thick. Using cookie cutters, cut out designs. Use up remaining dough scraps by combining them together, rolling out and cutting out more cookies. Bake for 9-10 minutes at 350 degrees. When slightly cooled, brush with icing and add decorative sprinkles. Keep cookies in an airtight container. Cookies can be frozen before they are iced.
For the Icing:
Stir powdered sugar, almond extract and water to desired consistency. If glaze is too thick, add more water. If too thin, add more powdered sugar. Glaze should be thin and runny enough for the decorative colors of the cookie to show through.