Keebler Almond Shortbread Cookies

Makes 48 cookies.

1 3/4 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 egg, beaten
1 teaspoon vanilla extract
2 teaspoons almond extract
1/4 teaspoon Butter Buds (powdered butter flavoring)
1/4 teaspoon salt
1/2 cup finely chopped almonds

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

Beat butter and both sugars together until fluffy. Add beaten egg, vanilla extract, 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 with a spoon. Chill dough for 30 to 45 minutes.

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