First, preheat the oven to 350 degrees.Line cookie sheet with parchment paper.Using a stand mixer, cream together the butter, powdered sugar, vanilla, almond extract, and egg and mix until combinedIn a large bowl combine the flour, baking soda, and cream of tarter. Mix until combinedGradually mix in the flour mixture into the wet ingredients until combinedLightly flour a cutting board and begin to knead the dough until the dough is smoothRoll the dough out to 1/4 inch thickUsing the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apartBake in the oven for 8 minutes or until slightly golden brownPull out of the oven and cool completelyWhile the cookies are cooling you can prepare your royal icing.Using the standing mixer, combine the powder sugar, egg whites, cream of tarter and vanilla and mix on medium speedIf the royal icing is still a yellow soup, add in 1/2 C powder sugarContinue to mix until you get stiff peaksScoop 1/4 C of icing into a small bowl and mix in a few drops of brown food coloring. Scoop into the piping bag with a number 2 tipScoop 1/4 C of icing into another bowl and add few drops of black food coloring and mix until combinedIn the second bowl, scoop 1 C of the icing and a few drops of ivory food coloring and mix until combined. Scoop about 1/4 C of icing into a number 2 piping bagScoop the black icing into the number 1 tip piping bagScoop the brown icing into a second piping bag fitted with a number 2 tipScoop 1 C of white icing into a piping bag fitted with a number 2 tipAdd a tbsp of water into the remaining ivory icing and mix until combinedLift spoon from icing and if the icing doesn't flow like lava mix in 1 more tbsp of waterPour the thinned icing into the squeeze bottleUsing an edible marker, draw a small circle in the middle of the cookiePipe an outline around the small circle using the ivory colorFill in with the thinned ivory icingUsing the white piping bag, pipe large to small dots all around the ivory circle to create the lamb's coatAllow to dry overnightUsing the brown icing, pipe the mouth of the lambUsing the black icing, pipe two dots for the pupilsUsing the brown icing again, pipe the ears and the top left and right sideAllow to dry for 2 hours before enjoying!