1 c. soft butter
1 1/2 c. sifted confectioners' sugar
1 egg, lightly beaten
1/2 tsp. almond extract
2 1/2 c. flour
1 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
60 (approximately) blanched almonds

Blend butter with sugar. Using a wooden spoon, beat in egg and almond extract. Sift together flour, cream of tartar, salt, and soda. Stir into butter-sugar mixture. Cover and chill at least 1 hour. Preheat oven to 375 degrees. Using floured fingers, shape dough into about 60 small balls. Place balls on a baking sheet and press 1 almond into each center. Bake 12 to 15 minutes. Yield: About 5 dozen cookies.