Mix the powdered sugar, butter, vanilla, almond extract and egg in a large bowl with an electric mixer. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Preheat the oven to 375 degrees F.

Divide the dough in half. Roll out each half on a lightly floured surface until thin, about 3/16 inch. Cut into assorted shapes with cookie cutters or using paper templates you make yourself. If the cookies will be hung as decorations, make a hole in each one about 1/4 inch from top. Use a plastic straw to make the hole. Put the cookies on an ungreased cookie sheet.

Bake for 7 to 8 minutes or until light brown. Transfer the cookies to a wire rack to cool completely. When cool, frost and decorate the cookies as desired with Creamy Decorator’s Frosting and colored sugars.

Creamy Decorator`s Frosting:
Stir together all ingredients until smooth and spreadable. Tint with food color if desired.