Butterscotch Bonanza Cookies

Directions

• In a large bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds.
• In small bowl, beat egg whites on high speed until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
• Unwrap dough; cut into 1/8- to 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.