1/2 C. Butter (softened)
1/2 C. Sugar
1/2 C. Powder Sugar
1 Egg (beaten)
1/4 tsp. Butter Buds (powdered butter flavoring)
1 tsp. Vanilla
2 tsp. Almond Extract
1/2 tsp. Cream of Tarter
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 3/4 C. Flour
1/2 C. Finely Chopped Almonds

Measure flour, cream of tarter 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 tarter 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 doe is blended stir in almonds, a spoon works much better.
Chill dough for 30 – 45 minutes. Chilling the dough will keep the cookies from spreading in the pan when baked.

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