Sift the powdered sugar into the bowl of a stand mixer. Add the softened butter and cream together. Add the egg and extracts and mix until well combined. With the mixer off add the flour, soda and cream of tartar and slowly mix until combined.

Form the cookie dough into a ball and wrap with plastic wrap and refrigerate for 2 hours or up to 24 hours. To quickly chill leave the dough in the mixer bowl without forming into a ball. Cover the bowl with plastic wrap and put the refrigerator. The dough will be the perfect consistency in as little as 20-30 minutes.

Working with half the dough at a time, on a floured surface roll dough to just shy of 1/4" thick. Using the cookie cutter of your choice (I used a carrot) cut out shapes. Reroll dough as needed refrigerating for 15 minutes or so if dough becomes too warm and soft.

Place cut out cookie dough 2" apart on a parchment lined baking sheet. Refrigerate unbaked cutouts for 10-15 minutes before baking.

Preheat oven to 375 degrees. Bake for 7-8 minutes until just starting to turn a light golden color. Remove from oven and let firm up on the baking sheet for only a minute (the bottoms will continue to cook so don't wait too long). Remove from baking sheet and let cool completely on a wire rack.

Sift the powdered sugar into a bowl. Add about 2 Tbsp of the heavy whipping cream, as well as the 1/2 tsp each of vanilla and almond extract. Stir together adding the rest of the whipping cream, 1 Tbsp at a time, until desired frosting consistency is reached. I usually add the full amount and the results are almost a whipped consistency.