Preheat the oven to 350°F (175°C).

In a large bowl, cream together the butter, granulated sugar, and powdered sugar until the mixture is smooth and fluffy.

Beat in the egg, oil, almond extract, and vanilla extract until fully blended.

In another bowl, combine the flour, baking powder, cream of tartar, and salt. Slowly incorporate the dry mixture into the wet ingredients, stirring until everything is nicely combined.

If desired, add your pink food coloring and mix until it’s evenly distributed throughout the dough.

Using a tablespoon, scoop portions of dough onto a baking sheet lined with parchment paper, spacing them out to allow for spreading.

Bake for 10-12 minutes, or until the edges are lightly golden.

Once out of the oven, let them cool completely on a wire rack.

To make the frosting, beat together the heavy cream and powdered sugar until fluffy and spreadable, then frost each cooled cookie generously.