Instructions: Measure flour, cream of tartar and baking soda and set aside.

Beat butter and both sugars together until fluffy. Add beaten egg, vanilla, almond extract, butter buds, and salt. Beat all ingredients until well blended. Add flour, cream of tartar and baking soda mixture about a third at a time and beat until smooth. Dough will come away from the mixing bowl and will look a little dry. When cookie dough is blended stir in almonds, a spoon works much better. Chill dough for 30 to 45 minutes.

Roll cookie dough into 1- to 1 1/4-inch balls and place on a ungreased cookie sheet. Flatten balls until they are about 1/4-inch thick. Bake the cookies in a preheated oven at 350 degrees for about 12 to 15 minutes until lightly golden. Remove cookies from cookie sheet and place on paper towel to cool.

This recipe yields 48 cookies.

Comments: We found that using the product Butter Buds to be a great way to add butter flavor into the cookies.

Yield: 48 cookies

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