• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• In a large mixing bowl, cream the butter and powdered sugar until light and fluffy, about 3 minutes.
• Add the egg, vanilla extract, salt, almond extract, and scraped vanilla bean, mixing until fully combined.
• Add the flour and cream of tartar and mix by hand just until the dough comes together.
• Cover and refrigerate the dough for at least 30 minutes, preferably overnight.
• Roll the chilled dough to ¼-inch thickness on a lightly floured surface.
• Cut into shapes using cookie cutters and place on prepared baking sheets.
• Bake for 10–12 minutes, until cookies are set but not browned.
• Cool completely on sheets of foil or a wire rack before frosting.

Cream Cheese Frosting Instructions

• In a mixing bowl, beat the butter, almond extract, salt, and cream cheese until light and fluffy.
• Gradually add the powdered sugar, using 4–6 cups depending on desired sweetness and thickness.
• Beat until smooth and spreadable.
• Tint with food coloring if desired and decorate cookies with sprinkles or small candies.