1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter, sugar and coconut oil together on medium speed. Add eggs one at a time and mix.
3. Add in vanilla and almond extracts and mix.
4. In a separate bowl, mix flour, baking soda, cream of tarter and salt together. Gradually add the dry ingredients to the mixing bowl and mix on low speed until a uniform dough is formed. The dough will be very thick.
5. Form the dough into 2 inch balls, and place on a Silpat lined baking sheet (8 per sheet). Dip the bottom of a glass in sugar, and then press down each dough ball with the glass, pressing firmly so that the edges break apart and form a “ruffle”.
6. Bake the cookies for 10-12 minutes. Transfer to a cooling rack, and cool completely before frosting.

For the Frosting

1. In the bowl of an electric mixer, cream butter, sour cream, and vanilla extract together on medium speed until smooth and creamy. Gradually add in the powdered sugar, mixing on low speed at first, and then medium speed until smooth. Add a drop of red food coloring in and mix, adding one drop at a time until you like the color.