Kourambiethes

• 1 cup blanched almonds
• 2 cups butter, softened
• 2-1/2 cups confectioners' sugar, divided
• 1 large egg yolk, room temperature
• 3 tablespoons whiskey or orange juice
• 2 teaspoons vanilla extract
• 5 cups all-purpose flour
• 1 teaspoon baking powder
• Additional confectioners' sugar

1. Place almonds in an ungreased 9-in. square baking pan. Bake at 350u0b0 until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside.
2. In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture.
3. Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased
4. ; shape into crescents. Bake at 350u0b0 until set and bottoms are lightly browned, 14-18 minutes.
5. Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.

blanched almonds, butter, sugar, egg yolk, whiskey, vanilla, flour, baking powder, sugar

Taken from www.tasteofhome.com/recipes/kourambiethes/ (may not work)