Cookies:

1. In a large bowl, cream together the butter and sugars for about 2-3 minutes, until the mixture is light and fluffy. Add the eggs, vanilla and almond extract and mix until combined.
2.  Add the salt, cream of tartar, baking soda, flour and whipping cream. Mix until just combined (dough will be soft and slightly sticky).
3. Wrap dough in plastic wrap and chill for at least 1 to 2 hours.
4. When dough has chilled and is firmed up, roll out on a floured surface to 1/4″ to 3/8 ” thick and cut into desired shapes.
5. Bake at 350 degrees for 9 to 10 minutes. DO NOT OVERBAKE! Let cookies cool on baking sheet for a couple of minutes before transferring to a cooling rack to cook.
6. Frost cooled cookies with frosting.

Frosting:

1. In a large bowl or stand mixer, beat the softened butter until it is fluffy, about 2-3 minutes.
2. Add about half of the powdered sugar and 2 tablespoons of the cream (or half & half). Beat well, making sure you scrape down the sides and bottom of the bowl.
3. Add the remaining powdered sugar and 1 to 2 more tablespoons of cream and beat well
4. Add the vanilla and pinch of salt and food coloring (if using) and beat well. Add more cream if needed to get the desired consistency.
5. Spread on sugar cookies and top with sprinkles if desired.