In large bowl, mix 1½ cups powdered sugar, the butter, 1 teaspoon vanilla, the almond extract and egg until well blended.

Stir in flour, baking soda and cream of tartar.

Cover and refrigerate at least 3 hours.

Heat oven to 375°F.

Divide dough in half.

On lightly floured, cloth-covered surface, roll each half of dough to ¼ inch thick.

Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations.

If cookies are to be hung as decorations, use the end of a plastic straw to make a hole in each one ¼ inch from top edge.

Place 2 inches apart on ungreased cookie sheets.

Bake 7 to 8 minutes or until light brown.

Remove from cookie sheet to cooling rack.

Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients until smooth and spreadable.

Tint with food color.

Frost and decorate cookies as desired with frosting and colored sugars.