Preheat your oven to 350°F (175°C) and gather your mixing bowl and electric mixer. Cream together 1 cup of softened butter and 3/4 cup of sugar until light and fluffy, about 5-7 minutes. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract, blending well before incorporating 2 large eggs, one at a time.

In a separate bowl, whisk together 2-1/4 cups of all-purpose flour, 1 teaspoon of cream of tartar, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. Gradually add the dry mixture into the butter mixture, mixing just until combined.

Prepare baking sheets by lining them with parchment paper. Using a cookie scoop, drop rounded tablespoonfuls onto the sheets, spacing them about 3 inches apart. Flatten each scoop slightly.

Place the prepared baking sheets into the oven and bake for 8-10 minutes until edges are golden brown and centers remain soft. Cool on a wire rack before frosting.

Prepare your frosting by beating together 1/4 cup of softened butter, 3 cups of confectioners' sugar, 1 teaspoon of almond extract, and 2 to 4 tablespoons of hot water until smooth. Spread frosting on top and decorate.