Servings: 24 cookies

Cookie Dough: subheading: Cookie Dough:
1 cup unsalted butter (softened) 1 cup unsalted butter (softened)
¼ cup almond paste ¼ cup almond paste
1 ½ cups granulated sugar 1 ½ cups granulated sugar
2 large eggs 2 large eggs
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 teaspoon almond extract 1 teaspoon almond extract
2 ¾ cups all-purpose flour 2 ¾ cups all-purpose flour
1 ½ teaspoon Cream of Tartar 1 ½ teaspoon Cream of Tartar
½ teaspoon Baking Soda ½ teaspoon Baking Soda
1 teaspoon salt 1 teaspoon salt
 
Cinnamon-Sugar Mixture: subheading: Cinnamon-Sugar Mixture:
¼ cup granulated sugar ¼ cup granulated sugar
1 ½ tablespoons Cinnamon 1 ½ tablespoons Cinnamon

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4 to 5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 to 2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and cinnamon.
Wrap the dough and let refrigerate for 20 to 30 minutes. Roll into small balls and drop each into the cinnamon-sugar mixture and coat well.
Place on a parchment paper-lined baking sheet. Bake for 11 to 13 minutes. Let cool for several minutes on baking sheet before removing from the pan.