Classic Sugar Cookies

<p>In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract, and egg with electric hand mixer (or stand mixer with paddle attachment) on medium speed, or mix with a spoon or rubber spatula, until all the ingredients are smooth and thoroughly blended.</p>

<p>Stir in flour, baking soda, and cream of tartar just until combined. Be careful not to overmix, as this can result in tough cookies. </p>

<p>Divide the dough in half and shape each half into a 1-inch-thick flattened disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. The dough is ready when it feels firm to the touch and no longer sticky.</p>

<p>Heat oven to 375°F.</p>

<p>Roll disks, one at a time, on a lightly floured surface to 1/4-inch thickness. Be careful not to use too much flour, as it can make the cookies tough. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes, placing the cuts close together on the rolled-out dough to reduce scraps and limit rerolling. Place cutouts at least 2 inches apart on ungreased cookie sheets.</p>

<p>Place cookie sheet on the middle oven rack. Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.</p>

<p>In medium bowl, beat 3 cups powdered sugar, 4 tablespoons milk, and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If icing is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color as desired.</p>

<p>Holding the cookie in one hand, use an off-set metal spatula or a butter knife to spread the frosting over the top of each cookie. You can stop when you’re about 1/4-inch from the edge. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until icing is set.</p>

<p>Store covered in airtight container at room temperature with waxed paper between layers.</p>