Preheat oven to 375 degrees F. In a large shallow bowl or plate, mix seeds and coarse sugar and set aside. In a different medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix together thoroughly with a fork.

In a large mixing bowl, combine the butter and granulated sugar. With a large spoon or electric mixer on medium-low, mix the butter and sugar until smooth and well-blended, but not fluffy. Add the egg and bourbon/vanilla extract and mix until smooth. Add the flour mixture, half at a time, and mix by hand until completely incorporated.

Roll heaping teaspoons of dough into one-inch balls. Press each ball into the seed mixture on both sides (genius!), flattening the ball to a half-inch thick round. Place the cookies two whole inches apart on parchment-lined baking sheets, and bake for 14 to 16 minutes until cookies are slightly browned on the edges, rotating pans halfway through. Set the liners on racks to cool. Cookies will keep for up to two weeks in an airtight container

For making square cookies, line a parchment paper or plastic paper and make 8 inch square with ½ inch thick. Sprinkle with dough with half of seeds and sugar. Roll tightly over the seeds with rolling pin to press them in. Turn the dough over. Sprinkle and roll over the remaining seeds. Cut the dough into 4 equal strips in each direction to make total of 32 equal pieces. If you are using heart shaped cutter of 3 inch you will get 20 cookies.