Grease several baking sheets or coat with nonstick spray.
In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
Beat or stir in flour mixture until well incorporated.
Gather up the dough and shape it into a ball.
Cut it into quarters. Shape each quarter into a flat disc.
Score each dish into quarters, then cut into 12 wedges.
Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
Place on baking sheets, spacing 1 1/4" apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
using a spatula, immediately transfer the cookies to a wire rack to cool completely.
GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
Let stand until the glaze completely sets.about 1 hour.
For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.