Classic Sugar Cookies (Cookie Exchange Quantity)

3    cups powdered sugar
2    cups butter or margarine, softened
2    teaspoons vanilla
1    teaspoon almond extract
2    eggs
5    cups  all-purpose flour
2    teaspoons baking soda
2    teaspoons cream of tartar
Decorator’s Glaze
4    cups powdered sugar
1/4    cup water
1/4    cup light corn syrup
1    teaspoon almond extract
Food colors, as desired
decorating gel, colored sugar and/or decors, if desired
decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired

1.    In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2.    Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3.    Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4.    In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls.  Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.