In a small bowl combine flour, cream of tartar, and the baking soda.
In the bowl of a stand mixer or a large mixing bowl, cream together the confectioner's sugar, butter, vanilla, almond, and egg.
Slowly add in the flour mixture. Blend until just combined.
Wrap the dough in plastic wrap and place in the refrigerator for at least one hour.
Preheat your oven to 375°.
Roll dough out to ⅛" thickness on a floured surface.
Cut out heart shapes.
Bake at 375° for 8-10 minutes or just golden.
Icing
Blend the confectioner's sugar, milk, corn syrup, and extract until smooth and creamy.
To create a nice piped edge on the cookie, separate 2 heaping tbsp of icing into a small bowl and add 1 tablespoon of confectioners sugar. This will create a thicker icing. Scoop this icing into a piping bag with a small hole cut in the bottom. Pipe your edge around each cookie. This will prevent the colored icing from pooling and dripping over the edge.
With the remaining icing, add food coloring to the desired tint of pink.
Spoon a small amount of food coloring onto the cookie and carefully spread to the border edge.
Notes
Store in an air-tight container.Tip: use a toothpick to work the icing toward the edge. Work quickly, the icing dries and hardens fast. Sprinkle non-pariel candies on asap so they will stick.