From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
- 1/2 cup powdered sugar
- 1 cup real butter
- 1 egg yolk
- 2-1/2 cups all purpose flour
- 1/2 pound sliced, then broken, almonds
- 1/2 (scant) teaspoon almond extract
Sift sugar. Beat butter until soft. Add the sugar gradually. Blend these ingredients until very light and creamy. Beat in egg and sift and stir in flour. Add almonds and extract. Chill the dough. Preheat oven to 350 degrees. Pinch off about 1 Tablespoon dough at a time, and roll between hands, forming into crescent shape. Place on greased cookie sheet. Bake for 10 to 15 minutes, until dry and crumbly, but do not let them brown. When cool, roll in powdered sugar.
YIELD: 4 dozen cookies