To make the cookies:

1. Using an electric mixer, mix the butter and sugar on med-high speed until light and fluffy
2. Add the egg and beat until combined
3. Set the mixer to a low setting and add the sour cream, vanilla and almond extract. Beat until well combined
4. In a separate bowl, add the dry ingredients: flour, baking soda, baking powder, cornstarch, cream of tartar, and salt
5. With the mixer on low, slowly add the dry ingredients to the batter until combined
6. Cover the bowl with plastic wrap and refrigerate for 1 hour
7. Preheat the oven to 375
8. Remove the dough from the fridge
9. Scoop out 1 tablespoon of dough and shape into a ball
10. Place on a baking sheet lined with parchment paper
11. Allow 2 inch spacing. With the bottom of a glass, gently flatten the dough
12. Bake on the middle rack for 9-12 minutes, until the edges just start to turn gold
13. Remove from baking sheet and allow to cool

To make the frosting:

1. Beat the butter for 3 minutes
2. Add vanilla and 2 cups of powdered sugar
3. Add 2-3 TBSP of half and half, one at a time
4. Add the remaining powdered sugar
5. Beat until smooth. Add food coloring if desired
6. Once cookies are completely cool, frost and add sprinkles