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These sugar-dusted butter cookies will melt in your mouth.

Ingredients

• 1 pound unsalted butter
• 3 cups confectioner's sugar
• 2 large egg yolks
• 1/3 cup brandy or whisky
• 1 teaspoon vanilla
• 4-4 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup blanched almonds, finely chopped and lightly toasted

 

1. In a large bowl and using an electric mixer, cream the butter for 10 minutes until light and fluffy. Gradually add 1 cup confectioner's sugar and beat another 5 minutes until very white. Beat in the egg yolks, brandy and vanilla. Combine 2 more cups of flour with the baking powder, and add to and beat into the butter. Mix in the almonds and enough remaining flour to form a soft, smooth dough.

2. Preheat oven to 350F. Line several cookie sheets with parchment paper. To form the cookies, take a walnut-size piece of dough at a time, flatten it a little, and form either into crescents or into various shapes using a cookie cutter. Place 1 inch apart on the paper-lined cookie sheets, and bake for 15-20 minutes, until the cookies are pale yellow. Remove and cool on a rack for 10 minutes.

3. Sprinkle 1 cup confectioner's sugar on a large sheet of wax paper. Transfer the hot cookies to the wax paper and sift the remaining confectioner's sugar liberally over them.

Yield: About 8 dozen

 

~ Recipe courtesy of www.krinos.com