Heat oven to 350 degrees. Spread sesame seed on ungreased cookie sheet; bake at 350 degrees for 6 to 8 minutes or until light golden brown. Stir occasionally. Cool and set aside.
In large bowl, beat margarine and powdered sugar until light and fluffy. Stir in vanilla and almond extract. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Refrigerate 30 minutes for easier handling.
For each cookie, shape a rounded teaspoonful of dough into a ball; flatten ball between hands to form a 1 1/2- to 1 3/4-inch round. Fold in 2 sides until edges touch, forming a bell shape. Dip the open end in sesame seed; press slivered almond into dough for clapper. Place 1-inch apart on ungreased cookie sheets.
Bake at 350 degrees for 9 to 14 minutes or until very light golden brown. Immediately remove cookies from cookie sheets. Makes 4 dozen cookies.
Notes
You can also use chocolate candy sprinkles, colored candy bits, or colored sugar.