1 lb. sweet unsalted butter
1 c. confectioners' sugar
2 egg yolks
1 tsp. vanilla
4 1/2 c. flour, sifted
1 c. blanched chopped almonds
Confectioners' sugar for top

NOTE: The trick to this recipe is in the beating, and a richer taste can be achieved if the almonds are browned first in a dry frying pan.

1. Cream butter until light in color and fluffy.

2. Add sugar and egg yolks, and beat well.

3. Mix rest of dry ingredients together except for 1 1/2 cups flour. Add almonds.

4. Knead for approximately 10 minutes, adding sifted flour gradually. When the dough comes away from the mixing bowl and doesn't stick to your hands, the flour is enough and the dough is ready.

5. Taking about 1 1/2 tablespoons of the dough, form into any shape you'd like and place on ungreased cookie sheets. Bake at 350 degrees for approximately 25 minutes. Arrange on wax paper when removed.

6. Let cool partly and sprinkle generously with 10X sugar.