1In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed. Stir in vanilla, 1/2 tsp. almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
2Heat oven to 375 F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
3Bake 7 - 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
4Mix glaze ingredients until smooth and desired spreading consistency, adding a few drops milk if needed. Spread glaze over cookies. Sprinkle with sugars or decorations.