1 1/2 c. butter, room temp.
3/4 lb. powdered sugar
1 egg yolk
1 tsp. vanilla
1/2 c. finely chopped almonds
3 1/4 c. all purpose flour

Beat butter until light and fluffy; then beat in 2 tablespoons of the sugar, egg yolk, vanilla and almonds. Gradually add flour, beating to blend thoroughly. Pinch off pieces of dough the size of a large walnut and roll between your palms into round balls. Place 1 1/2" apart on ungreased baking sheets; flatten each ball slightly.

Bake at 275 degrees for about 45 minutes or until very lightly brown. Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax paper. Roll each cookie gently in sugar. With your fingers, pack more sugar all over the cookies to a depth of about 1/8". Place cookie on wire racks over wax papers and dust generously with more powdered sugar; let cool completely. Makes 3 dozen cookies.