1 c. butter, softened
1/3 c. powdered sugar
1 egg yolk
1 tbsp. cognac brandy
1 tsp. vanilla
2 c. all-purpose flour
Sifted powdered sugar

In mixer bowl cream butter and 1/3 cup sugar until light and fluffy. Beat egg yolks, cognac and vanilla. Gradually blend in flour.

Wrap in waxed paper. Chill 1 hour. Using about 2 teaspoons of dough for each cookie, shape into ball. Place on ungreased cookie sheet. Bake 325, 20-25 minutes. Cool on wire rack. Roll in additional powdered sugar. Makes 4 to 4 1/2 dozen. Can double recipe.