Set butter out to soften to room temperature. Preheat oven to 350 degrees and prepare a baking sheet with foil. Spread almonds out evenly on prepared baking sheet and bake approximately 10 minutes, or until almonds are toasted and golden brown. (Keep an eye on the almonds: they tend to burn easily.) Set aside to cool.

In a medium mixing bowl, combine oil, sugar (reserving 2 Tbsp. for Day Two), and powdered sugar. Using a whisk, mix until there are no lumps. Add butter, eggs, and vanilla and almond extracts and continue to whisk until smooth. In a small bowl, add flour, baking soda, and cream of tarter and mix with a fork to combine.

Add flour mixture to sugar/egg mixture and stir with a spoon until incorporated. Stir in toasted almonds. Cover with plastic wrap (or, if easier, place in bowl and cover the bowl with plastic wrap) and refrigerate overnight.

Preheat oven to 360 degrees and prepare a baking sheet with parchment paper. Roll dough between hands to form balls slightly smaller than a ping-pong ball. Roll ball in remaining sugar to coat it and space evenly on prepared baking sheet. Push down on dough balls slightly to flatten the top. There should be 12 cookies total; space the at least 2" apart.

Bake cookies for approximately 14 minutes, until the bottom edges of the cookies begin to gain color. Cookies will be fragile immediately after removing them from the oven, so let them sit for a minute or two before moving them from the baking sheet. Enjoy!