2 lb. sweet butter, room temperature
1 1/2 c. sifted confectioner's sugar
1 egg yolk
1 c. finely chopped blanched almonds, toasted
1 tsp. baking powder
4 c. sifted all-purpose flour, approximately
1 tbsp. either ouzo, cognac or brandy
1 tsp. vanilla
Cloves

Bake almonds on a cookie sheet in preheated 375 degree oven until lightly toasted.

Cream butter; add sugar gradually and continue creaming. Add egg yolk, ouzo ( or other liqueur) and baking powder; mix well. Add vanilla and nuts; stir well. Add 3 cups flour gradually; mix together. Add last cup of flour and mix until dough is workable. Dough may still be sticky, but do not add more than 4 1/2 cups flour.

Shape dough into the size of small walnuts and mold into the shape of crescents. Place on clove in the center of each cookie. Place cookies on ungreased cook sheet and bake in a preheated oven for 5 minutes on lower rack of oven. After 5 minutes, transfer to middle.