In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate about 2 hours or until firm.
Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll half of dough at a time on lightly floured surface to 1/4-inch thickness. Cut into 2-inch squares. Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Decorate tops of each package with icings to form ribbon and bow; arrange with candies and sprinkle with glitter.