Cutting out and decorating whimsical figures with sugar cookie dough is a holiday tradition in many homes.

Holiday Fun Sugar Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Thin Icing (recipe follows)
Assorted cake/cookie sprinkles

In a medium bowl, combine flour, baking soda and cream of tartar; set aside.
In large mixing bowl, cream together the butter and powdered sugar until fluffy. Add egg and extracts and beat well. Stir in flour mixture until just mixed. Cover and refrigerate dough for at least 2 hours.
Preheat oven to 375°F (190°C). Lightly grease baking sheets.
Divide dough in half. Roll each half 1/4-inch think on a lightly floured surface. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters. Place cookies about 2-inches apart on baking sheets. Bake on top rack of oven for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks to cool.
Decorate cookies with Thin Icing and assorted cake/cookie sprinkles. Allow to dry completely before storing in airtight container.

Makes about 5 dozen cookies.

Thin Icing: Mix together 2 cups sifted powdered sugar, 1/4 teaspoon vanilla extract and enough milk, about 1/4 cup more or less, until mixture is smooth and thin enough to brush onto cookies using a pastry brush. Tint with food coloring, if desired. Makes about 2 1/4 cups.