Cream butter and sugar in a large mixing bowl until light and fluffy.

Add eggs, vanilla extract, lemon extract, and almond extract to the creamed mixture; mix well.

In a separate bowl, combine flour, cream of tartar, salt, baking soda, and nutmeg.

Gradually add the flour mixture to the wet ingredients, blending thoroughly until a dough forms.

Place the dough in a greased bowl.

Refrigerate overnight (at least 12 hours).

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Roll out the dough on a lightly floured surface to desired thickness.

Cut out cookies using cookie cutters.

Place cookies on a greased cookie sheet.

Bake for 10-15 minutes, or until golden brown on the bottom.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.