Christmas Sugar Cookies

Christmas Sugar Cookies 1 cup butter, room temperature not melted 1 1/2 cups powdered sugar 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract Tiny pinch of ground nutmeg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt Cream the butter, adding the sugar gradually, and continue beating until well-combined and fluffy. Add egg, extracts, and nutmeg. Sift or mix the dry ingredients together and blend into the butter mixture. It should gather into a ball and not be crumbly. If your dough is too dry, try adding small drops of water. Gather into a ball and refrigerate for at least an hour. Preheat oven to 400 degrees and line baking sheets with parchment paper or vegetable oil spray them very lightly. Take a portion of the dough, roll out on a floured board to a bit more than 1/4-inch thick. Cut with your choice of cookie cutters. Move to the prepared baking sheets, placing them about an inch apart. Bake for about 5 minutes or until golden around the edges and set. Let the cookies set for a few minutes when they exit the oven and then remove to a cooling rack. Makes about 3 dozen cookies. Icing 1 cup powdered sugar food coloring enough milk to form a spreadable icing. 1/2 teaspoon almond extract I use a rubber pastry brush to coat each cookie and have a helper there to immediately add whatever colorful sprinkles or sugars your might want on the cookies. Let them dry thoroughly before packing away into a container.