1 lb. salt free butter, very soft
1/4 c. + 1 tsp. pure olive oil
1/4 c. whiskey or bourbon
1 c. confectioners' sugar
2 egg yolks
Plain flour (about 3 1/2 c.)

Beat butter, olive oil, whiskey or bourbon and confectioners' sugar 1/2 hour in electric mixer.

Beat medium high and when it starts to thicken, add 2 egg yolks. Beat until thick. By hand, add plain flour until you can roll it and it will not stick to your hand (about 3 1/2 cups). You can either roll into a shape or walnut sized balls. Bake in a 350 degree oven until a little browned on the bottoms. Cool 2 or 3 minutes.

While cooling, put waxed paper on table and sift confectioners' sugar on top. Take cookies from pan and place on top of sugar; sift more sugar on tops of cookies. Let cool thoroughly. When storing I usually line Tupperware cake box with waxed paper, place cookies on paper, sprinkle with sugar, layering paper, cookie, sugar. Cookies will keep several weeks or can be frozen.