Beat butter and powdered sugar in large bowl with electric mixer until creamy. Add egg, vanilla and almond extract and beat well. Thoroughly blend flour, baking soda and cream of tartar; gradually add to butter mixture until well combined
Roll cookie dough into 1-inch balls and place on ungreased baking sheets. Gently press down with a glass that has been dipped in sugar. Bake for 9 to 11 minutes, until just browning around the edges. Cool on wire racks
To make Creamy Almond Icing, beat shortening, 1 tablespoon water and almond extract with electric mixer until creamy. Add powdered sugar and meringue powder. Beat until creamy. If frosting is too thick, add water by the teaspoonful until desired consistency. Tint icing if desired. Frost cookies, sprinkling with colored sugars or decorations if desired.