1. Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds. 2. Gradually add flour to make a soft dough that you can shape with your hands. 3. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons. 4. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned. 5. Remove from oven and let cool on baking sheets until lukewarm. 6. Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar. 7. Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar. 8. Let stand until cool; store in an airtight container with waxed paper between layers of cookies. ---------------------------------------------------------------------------
Nutrition
Ingredients
