1 1/2 c. butter (room temperature)
3/4 lb. 10X sugar
1 egg yolk
1 tsp. vanilla
3 1/4 c. all-purpose flour
1/2 c. finely chopped almonds

Beat butter until light and fluffy, then beat in 2 tablespoons of the sugar, egg yolk, vanilla and almonds. Gradually add flour, beating to blend thoroughly.

Pinch off pieces of dough the size of large walnuts and roll between your palms into round balls. Place 1 1/2 inches apart on ungreased baking sheets. Flatten each ball slightly. Bake at 350 degrees until very lightly browned (about 45-55 minutes). Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax paper. Roll each cookie gently in sugar with your fingers. Pack sugar on cookies to a depth of about 1/8 inch.

Place on wire racks over wax paper and dust again with powdered sugar; let cool completely. If made ahead of time, store in airtight container layered between sheets of wax paper for up to 3 days. Makes 3 dozen cookies.