1 c. butter
2/3 c. sugar
2 egg yolks
1 tsp. almond extract
2 2/3 c. sifted all-purpose flour

Set oven for moderately hot, 375 degrees. Cream butter. Slowly stir in sugar, beating well. Beat in egg yolks, 1 at a time. Stir in almond extract and flour, working with a wooden spoon to make a smooth, stiff dough. Shape into 1/2 inch balls.

Place 2 inches apart on an ungreased cookie sheet. Flatten each cookie to desired thickness by pressing, crosswise, with a lightly floured fork. Bake 10 minutes or until light brown. Remove from cookie sheet. Cool on a wire rack. Makes about 2 dozen cookies. Very Good!