Kourambiethes

• 1 lb. sweet butter
• 1/2 c. powdered sugar
• 1 egg yolk
• 1 jigger whiskey
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 6 Tbsp. toasted almonds, chopped
• 4 1/2 c. sifted flour
• 3 c. confectioners sugar, sifted

1. Beat butter and sugar until creamy, about 15 minutes.
2. Add egg yolk, flavorings and almonds, beating until well blended.
3. Remove from beater and gradually add sifted flour to make a soft dough. Pinch off pieces of dough and shape into various designs, crescent, round or oval.
4. Place on ungreased cookie sheet, 1-inch apart.
5. Bake in oven at 350u0b0 for 20 minutes, or until very lightly browned.
6. Allow to cool slightly before removing from baking sheet.
7. Carefully place on flat surface which has been sprinkled with confectioners sugar.
8. Sprinkle confectioners sugar over cookies.
9. Cool.
10. Make 5 dozen.

sweet butter, powdered sugar, egg yolk, jigger whiskey, vanilla, almond extract, almonds, flour, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300605 (may not work)