Mix together whipping cream, sugar, vanilla and almond extract.

Add sour cream, baking soda and beaten egg. Mix well.

Add flour and baking powder and mix together.

Refrigerate dough for at least two hours before rolling into balls. You'll want the dough cold enough to be able to handle easily.

Once dough is chilled, begin spooning out balls about a Tablespoon in size onto a floured surface. This can be your counter or a cutting board of sorts. 

Begin rolling out the balls until roughly 8 inches in length. You want it as evenly thick as possible.

Then transfer to the baking sheet & twist into a pretzel-like shape. Repeat until sheet is full.

Bake each sheet for 9 minutes at 30. Bottoms should be slightly browned, but not black. Brush off any excess flour, let cool & enjoy! Store in the freezer (optional).