1 egg yolk
1/2 c. brown sugar
Dash salt
3/4 c. butter
1 tsp. vanilla
2 c. flour

Mix all ingredients either by hand or using a mixer. Form in balls the size of a large marble and put on cookie sheet squashing the balls with a flat bottom glass dipped in sugar. They should be fairly thin. Bake until light brown, 5-7 minutes. Cool and dip in melted almond bark. When cool, decorate each cookie with tiny flower made using royal icing. May sprinkle with colored sprinkles before the almond bark hardens. A mint flavor can be made by adding a chocolate mint chip to the almond bark before melting. Use about a 1/4 cup to 2 squares of the almond bark.