In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy (you can do this by hand, but a stand mixer or hand-held mixer will make the job easier). Add the eggs, milk, vanilla, and almond extract.

Sift the flour, baking powder, cream of tartar, and salt into the butter mixture and beat on low speed until blended.

Tear off 2 large sheets of parchment paper. Shape the dough into a ball, flatten it out slightly, wrap it up with plastic wrap and refrigerate for about 2 hours (this will make it easier to roll out the dough and cut out shapes without sticking).

After two hours, take out the dough and place between the two sheets of parchment paper. Use a rolling pin to roll out the dough to about 1/2″ inch thickness. Tear another piece of parchment paper the size of the baking sheet and place on the baking sheet to keep the cookies from sticking. Cut out shapes.

When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.

Put the cookie sheet with the cookies directly on the grill grate and bake for 10 to 12 minutes or until light brown. Rotate the pan halfway through to ensure even cooking.

Transfer the cookies to a cooling rack. Let the cookie sheet cool completely, then repeat the process with remaining dough.

To make the frosting: Combine cream cheese, milk and vanilla in the bowl of a stand mixer. Using the whisk attachment beat on medium-high until combined. Reduce the speed to medium-low and add powdered sugar one cup at a time beating between each addition until well combined.

Frost cookies and finish with fresh nutmeg if desired. Enjoy!

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