1. Add the softened butter and powdered sugar to a mixing bowl and beat until light and fluffy. Crack in the egg, then pour in the vanilla and almond extract. Mix until smooth and well blended.

2. In a separate bowl, stir together the flour, baking soda, and cream of tartar. Slowly add the dry mixture to the wet ingredients, mixing just until a soft dough forms.

3. Scoop about one tablespoon of dough and roll it into a ball—this will be the main pad of the paw. Place it on a lined baking sheet. For the toes, roll three smaller teaspoon-sized balls and position them above the larger ball to create a paw shape. Leave space between each cookie (about 6 paws per tray works best).

4. Gently press down on the larger dough ball with two fingers to slightly flatten it. This helps the cookie bake evenly.

5. Repeat until all the dough has been shaped into paw prints.

6. Bake in a preheated 375°F (190°C) oven for 7–8 minutes. Do not overbake—the cookies should stay pale and soft.

7. Remove from the oven and immediately press an indent into the cookies while they’re still warm. Use a tablespoon to press into the large pad and a teaspoon for each toe.

8. Transfer cookies to a cooling rack and let them cool completely.

9. To make the icing, beat powdered sugar, milk, vanilla, and food coloring until smooth. Adjust consistency with a tiny splash of milk if needed.

10. Spoon the icing into a piping bag (or a zip-top bag with a tiny corner snipped) and carefully fill the indents on each cookie using small circular motions.