3 cups sifted all-purpose flour*
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
1/2 cup blanched almonds, chopped fine
almond halves (one per cookie)

Sift together flour, baking soda, cream of tartar and salt. Set aside.

Cream butter. Gradually add sugars, creaming well. Blend in eggs and vanilla. Add dry ingredients gradually and chopped blanched almonds. Mix thoroughly. Chill dough if desired for easier handling.

Preheat oven to 400°F.

Shape dough into balls, using a rounded teaspoonful for each. Place on greased baking sheets about 2-inches apart.

If desired, flatten to 1/4-inch thickness with floured bottom of glass. Top each with an almond half.

Bake at 400°F for 8 to 10 minutes.

Note: If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.

Makes 5 dozen cookies.