Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
In a medium-size mixing bowl whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter flavored shortening for 1 1/2 minutes.
Add sugar and continue mixing on medium-high speed for 1 minute.
Lower the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
Keeping the mixer speed on low, add the almond extract and mix just until the flavoring is incorporated.
Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
Using a 1 1/2 tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2 1/2 inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
Press down in the center of the dough ball until it is about 1/4 inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
In a medium-size mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
Ice the cookies right before serving.