To make the frosting, combine butter, 1/2 cup powdered sugar, vanilla and almond extracts. Beat at medium speed and add remaining powdered sugar alternately with the heavy whipping cream. Beat until smooth. Set aside until cookies are baked.

Cream together in a mixer: brown sugar, lard, eggs

Mix together and add to the above: sour cream, baking soda, nutmeg

Add flour enough to make a soft (but not sticky) dough.

Roll out dough (on a well floured board) to about 1/4 inch thick, cut into desired shape with a cookie cutter, lift carefully and place on a buttered (greased) cookie sheet or baking pan.

Bake at 425 degrees. Size of cookies determines the length of baking time (about 8-10 minutes). When cool, frost and sprinkle with colored sugar.