In a large mixing bowl combine powdered sugar, butter, and egg. Stir in vanilla and almond extracts; mix thoroughly.
In a separate large mixing bowl sift together flour, baking soda, and cream of tartar. Gently blend flour and sugar mixtures. Cover and refrigerate 3 hours to overnight.
Remove from refrigerator. Using a rolling pin, roll out dough on a floured surface. Cut cookies in desired shapes or use cookie cutters. Place cookies on a baking sheet lined with parchment paper. Bake 8 minutes. Cool completely on a wired rack. Frost as desired.
Notes
Tiffy’s Tips ~Refrigerating the cookie dough creates a much better texture. ~Flash freeze in a sealed container for freshness.