1 lb. sweet butter
1/2 c. powdered sugar
1 egg yolk (optional)
1 jigger whiskey
1 tsp. vanilla
1/2 tsp. almond extract
6 tbsp. toasted almonds, chopped fine
4 c. sifted flour
3 c. sifted confectioners sugar

Beat butter and 1/2 cup sugar until creamy, about 15 minutes. Add yolk, flavorings and almonds, beating until well-blended. Remove from beater and gradually add sifted flour to make a soft dough.

Pinch off pieces of dough and shape carefully into various designs (crescent, round, etc.). Place on ungreased cookie sheet 1 inch apart. Bake in oven at 350 degrees for 20 minutes or until lightly browned. Allow to cool slightly before removing from baking sheet.

Carefully sprinkle with confectioners sugar and place each cookie in a cupcake paper cup. Be sure to cover cookies with sugar while they are still warm. Makes 5 dozen.