Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, mix together the topping sugar and cinnamon. Pour out your almonds into another small bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed for 1 minute.
Add the sugar and beat on medium speed for 4-5 minutes, or until light and fluffy.
Beat in the eggs, 1 at a time, scraping the sides as needed.
With the mixer on low, beat in the vanilla extract until just incorporated.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
With the mixer on medium-low, gradually beat in the dry ingredients, mixing until just incorporated.
Portion out the dough with a small cookie scoop (the 2-teaspoon size), roll the balls in the cinnamon sugar mixture and place no more than 8 per cookie sheet--they will spread a bit.
Flatten each ball with your hand and press in 5 slivered almonds into each in the shape of a star.
Bake for 8 minutes, or until just baked--you don't want them to color too much.
Leave on baking sheet for 2 minutes before transferring to wire racks to cool completely.