Ingredients

Cookies

In a large mixing bowl, combine the flour, cream of tartar, salt, baking powder, and baking soda. Mix well.
In a separate large mixing bowl, cream together the butter and both sugars until soft using an electric mixer. Add the eggs, vegetable oil, vanilla, and almond extract and mix again until fully blended.
Add the dry ingredients to the wet ingredients and blend until fully incorporated. The mixture will be very crumbly at first. Continue mixing and knead with your hands if necessary.
Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 350°F and prepare a large baking sheet with parchment paper.
Scoop the chilled cookie dough with a large (3-tablespoon) cookie scoop or 1/4-cup measuring cup and use your hands to roll it into smooth, round balls. Place the balls 2 inches apart on the baking sheet and bake for 9 to 10 minutes, checking periodically.
As soon as the cookies come out of the oven, use a flat-bottomed glass to gently press the cookies down into round disks, being careful not to flatten them too much. The edges of the cookies should appear cracked after pressing.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely before applying frosting.

Combine the butter, powdered sugar, milk, and almond extract in a medium mixing bowl. Blend until smooth using an electric mixer.
Add 2 to 3 inches of gel food coloring and blend again. If needed, continue adding food coloring until you’ve reached your desired shade of pink. The frosting will be thick and should spread like softened butter or cream cheese.
Using a butter knife, apply the frosting to the cookies starting in the center and working outwards. Allow the frosting to sit for 30 minutes to stiffen before serving.