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1
In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts.
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2
In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
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3
Preheat the oven to 350 degrees F.
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4
Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness.
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5
Lightly grease some baking sheets.
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6
Cut the dough with a floured cookie cutter; sprinkle with sugar.
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7
Transfer the cookies to the prepared sheets and bake for 9 minutes.
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8
In a medium bowl, combine egg whites, sugar, and cream of tarter.
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9
Beat at low speed with an electric mixer until blended.
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10
Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak.
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11
Cover with a damp cloth when not in use.
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12
Separate into bowls and add food coloring, if desired.
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13
*RAW EGG WARNING
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14
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
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15
Due to the slight risk of Salmonella or other food-borne illness.
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16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
