• Cream powdered sugar, butter, egg, vanilla and almond extract.
• Stir in flour, baking soda and cream of tartar.
• Cover and refrigerate for at least 3 hours. Or, you can freeze this dough up to 3 months.

Bake:

• Heat oven to 375°F.

  Divide dough into halves. Roll each half about 3/6-inch thick on a lightly floured surface, making sure to add flour to your rolling pin.
• Cut into desired shapes with cookie cutters.
• Chill the cookie cutouts for at least 15 minutes, before baking.
  
• Place on an ungreased cookie sheet (I use parchment paper).
• Bake until edges are light brown, 9 to 11 minutes, rotating halfway through for even baking.
• Allow to cool completely. Frost and decorate as desired.

Easy glaze:

• NOTE: I prefer to measure the ingredients in ounces, with a scale, so I've provided volume measurements as well.
• Using a fine mesh sieve, whisk the powdered sugar into a bowl to get rid of any lumps. This makes for a very smooth glaze.
• Mix all of the ingredients together. Stir until smooth; a fork works fine, but a whisk is best.
• The glaze should be thick, but soft enough to "settle" when you spread it. If the glaze is too thick, dribble in another teaspoon of milk, 1/2 teaspoon at a time.
• Add food color, if you like; gel paste food colors are preferable, as they yield vibrant color, and don't alter the liquid/sugar ratio as regular food colors might.
• There are different ways you can apply the glaze to cookies. I took the easy route and spooned the frosting. A zip-loc bag could be come a disposable bag, with a small corner cut out. You can then outline the shape of the cookie, and then "flood" it in with more frosting.
• Allow at least 2 hours for the frosting to set. Just don't lay the glaze on too thick. If you want to add sprinkles, add them right on top of the glaze, before it sets