1. In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts.
2. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
3. Preheat the oven to 350°F.
4. Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness.
5. Lightly grease some baking sheets.
6. Cut the dough with a floured cookie cutter; sprinkle with sugar.
7. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Makes 5 dozen cookies.

Royal Icing:

3 egg whites
1 (1-pound) box confectioners' sugar
1/8 teaspoon cream of tartar
Food coloring, optional

1. In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended.
2. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak.
3. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.