Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
In a medium bowl, sift together the flour, salt, and baker’s ammonia.
In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
Add the vanilla and continue beating until fully combined.
Add the dry ingredients to the wet ingredients and beat to incorporate.
Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
Top each cookie with 3 chocolate chips, a single almond, or raisins.
Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
If you wish to request that your personal information is not shared with third parties, please click on the below opt out button. Please note that after your opt out request is processed, we may still collect your information in order to operate our site.