1 c. (2 sticks) butter, or mixture of both
1 1/2 c. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 sm. can (4 oz.) evaporated milk
Liquid or paste food coloring
All-purpose flour

Cream butter in medium bowl with electric mixer. Add sugar and beat well. Thoroughly blend in egg, then add vanilla and almond extract. Mix together flour, baking soda and cream of tartar in separate small bowl, then beat into creamed butter mixture and blend well. Form this dough into a ball and wrap in plastic wrap. Chill in refrigerator 3 hours or more so the dough will be firm enough to roll easily.

Lightly grease several baking sheets. Gather 1 or 2 small, very clean paint brushed and make cookie paint as follows: Pour 1 tablespoon evaporated milk into each of several small bowls or into sections of a muffin tin. Tint each with a different color of liquid or paste food coloring (paste will give a more vibrant color). Preheat oven to 375 degrees.

Arrange some cooling racks on counter. Divide chilled dough into thirds and work with 1 section at a time. Leave remainder wrapped in the refrigerator. Lightly flour counter or board and flour rolling pin. Roll out dough about 1/4 inch thick, then cut into shapes with cookie cutters. Using a spatula or metal pancake turner, carefully lift cookies and place on prepared baking sheets.

Using brush, paint bright designs on unbaked cookies with milk and food coloring mixture. If possible, place baking sheets in refrigerator for a few minutes before baking. Bake in preheated oven about 7 to 8 minutes or until cookies are very lightly browned. Transfer baked cookies to cooling racks to crisp; let cool completely.