Preheat oven to 375F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Cookies
Using a large mixing bowl, beat together the powdered sugar, softened butter, vanilla and almond extracts, and large eggs on medium speed.
In a small bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Add to creamed butter mixture and mix to combine.
Divide dough in half. (If dough is overly soft, you may cover and refrigerate the dough for 30 minutes.)
On a lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-4 inch cookie cutters. Place about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake in preheated oven for 7-10 minutes or until edges are light brown. Remove from cookie sheet and place on a wire cooling rack. Cool completely. Decorate with icing as desired.
Prepare the Icing
In a large mixing bowl, combine the powdered sugar, water, corn syrup, and almond extract. Beat on low speed until smooth.
Divide the icing among several small bowls, enough for each color you want to make. Stir food coloring, one drop at a time, into each bowl until desired color is established.
Using a butter knife or decorating knife, spread the icing over the cookies as desired. You may also decorate with colored sugar or sprinkles. Makes 6-8 dozen cookies.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.