In a large bowl, mix together the brown sugar, butter, egg, vanilla extract, and almond extract until creamy.
Add the flour, baking soda, cream of tartar, and pine needles and stir until well combined.
Cover the bowl with plastic wrap or a silicone bowl cover and refrigerate it for 2 hours. This makes the dough a little firmer and less sticky, so it is easier to roll out.
Preheat the oven to 375°F. Roll the dough out to 1/16 inch on a clean and lightly floured countertop.
Use cookie cutters to cut the dough into shapes. Gently transfer the cookies to a cookie sheet. A spatula can come in handy to help keep from smooshing the shapes.
Bake for about 7-10 minutes or until the edges are very lightly browned. Exact baking time will vary depending on your oven and the elevation you’re baking at. If you do check the cookies and they don’t seem quite done, you can pop them back in the oven for another minute, but be sure to keep an eye on them as they can start to burn very quickly.
