In a large mixing bowl, beat together the softened butter, eggs, and almond extract until well combined.

In a separate large bowl, whisk together the flour, powdered sugar, baking soda, and cream of tartar.

Gradually add the dry ingredients to the wet mixture, beating until a smooth dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours for easier handling.

Preheat your oven to 375°F (190°C).

Lightly flour a clean, flat surface.

Roll out the chilled dough on the floured surface to a thickness of about 1/8 to 1/4 inch.

Use cookie cutters to cut out desired shapes from the rolled dough.

Carefully transfer the cut-out cookies to ungreased cookie sheets.

Reroll any dough scraps and cut out more cookies.

Bake in the preheated oven for 6-10 minutes, or until the edges are lightly golden brown.

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

Decorate as desired.