1 lb. (4 sticks) butter
1 1/2 c. superfine sugar (put sugar in blender, process for 2 minutes)
1 tbsp. vanilla extract
3 egg yolks
3 tbsp. heavy cream or brandy
1 c. ground blanched almonds
4 c. all-purpose flour

Beat butter, sugar, egg yolks, vanilla and heavy cream or brandy until light and fluffy. Stir in ground almonds and flour; mix well. Chill dough overnight. Roll dough a small amount at a time, on a lightly floured surface. Cut into different shapes. Place on lightly greased sheets. Bake at 350 degrees for about 10 minutes or until lightly brown. Frost with vanilla frosting.