In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.