Kourambiethes(Greek Butter Finger Cookies)

• 2 c. unsalted oleo or butter
• 1/2 c. confectioners sugar
• 2 Tbsp. orange juice
• 1 egg yolk
• 4 c. cake flour, sifted
• 1 c. toasted, finely chopped almonds
• all-purpose flour
• confectioners sugar

1. Melt butter in saucepan.
2. Pour butter into mixer bowl. Discard sediment.
3. Chill until firm.
4. Beat until light and creamy. Add 1/2 cup confectioners sugar, orange juice and egg yolk; beat well.
5. Beat in 3 cups cake flour.
6. Stir in remaining 1 cup cake flour. Stir in almonds.
7. Stir in enough all-purpose flour to form soft dough that is not sticky.
8. Shape into small crescents; place on ungreased cookie sheet.
9. Bake at 325u0b0 for 15 to 20 minutes or until light brown.
10. Remove to wire rack; sprinkle with additional confectioners sugar while warm.

unsalted oleo, confectioners sugar, orange juice, egg yolk, cake flour, almonds, flour, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738880 (may not work)