• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle, beat the butter, shortening and sugar until light and fluffy. Add egg and beat until incorporated.
• Scrape the sides of the bowl and beat in the extracts.
• Add flour mixture to batter and stir until it is fully blended and you have a soft dough. It should not be super dry or too sticky.
• Using a medium cookie scoop, scoop out about 22 balls, then use the palms of your hands to roll them smooth. Press down gently to make ¾ inch thick rounds.
• Arrange rounds about 2 ½ inches apart and bake for about 12-14 minutes or until edges of cookies are lightly browned.
• Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool while you make the pink icing.

Pink Icing

• Beat together the butter and 1 cup of the powdered sugar. Add the corn syrup, remaining powdered sugar and vanilla until fully blended. Add 1 tablespoon of the milk and enough red food gel to make the icing pink. Continue adding milk until icing is smooth and creamy.
• You can put the icing on the cookies while they are slightly warm if you'd like it to melt a little and turn shiny. Otherwise, spoon and spread on completely cool cookies.