In a medium mixing bowl stir together the flour, baking soda, cream of tartar, and salt; set aside.

In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover and chill about 30 minutes.

Shape dough into 1-1/4-inch balls. (The dough will be soft.) Arrange balls 2 inches apart on ungreased cookie sheets. With the palm of your hand or the bottom of a glass or a cookie stamp dipped in granulated sugar, gently flatten the balls to about 1/4-inch thickness. If desired, sprinkle with colored sugar.

Bake in a 350 degree F oven for 10 to 12 minutes or until edges are light brown. Transfer cookies to a wire rack to cool. If desired, tint melted baking pieces with food coloring; dip one edge of the plain cookies in the melted mixture and sprinkle with candies before coating sets. Store cookies in a tightly covered container at room temperature for up to 3 days in the freezer for up to 3 months. Makes 55 to 60 cookies.

You will need scissors, paper or vellum gift bag, paint markers, crafting foam, paper punch, 4 brad fasteners, and tissue paper, waxed paper, or parchment paper.

Cut the original handle and cardboard top off the gift bag. Decorate the remaining bag with paint markers as desired. Fold the crafting foam in half and cut out a decorative handle. Punch two holes on either side of the top of the bag; punch corresponding pairs of holes into the foam handles. Thread a brad fastener through the prepunched foam handle and then into the prepunched bag. Repeat the process for the other side of the bag. Line bag with tissue paper, waxed paper, or parchment paper.

If you don't have crafting foam, sandwich lightweight cardboard between felt for the handles.