1 lb. unsalted butter
1 c. sugar
2 c. finely ground blanched almonds
3 c. sifted all purpose flour
1 vanilla bean
1 c. sifted confectioners' sugar

Cream butter until light. Gradually add sugar. Add finely ground almonds, flour and mix thoroughly.

Chill dough for several hours. Pinch off snips of dough the size of walnut. Place on ungreased sheet and press each with bottom of glass until 2" wide.

Bake in 325 degree oven or slow oven for 12 minutes or until cookies are pale beige. Meanwhile, pound vanilla bean (or buy vanilla bean powder). Mix with confectioners' sugar. Gently, please. Sift lightly over warm cookies. Yield: 50 to 60.