1 lb. sweet butter
1 c. powdered sugar
1/2 tsp. lemon juice
1 tsp. baking powder
1 shot glass of cognac or brandy
5 oz. chopped almonds, blanched
1 lb. flour

Cream 1 lb. sweet butter and 1 cup powdered sugar. Add 1/2 teaspoon lemon juice and 1 teaspoon baking powder. Add 1 shot glass of cognac or brandy, 5 oz. chopped almonds (blanched) and flour as needed to form smooth dough. Cut off small pieces and form into round or oblong shapes. Bake at 325 degrees about 20 minutes or when cookies turn a yellowish tinge. Let cool and roll into sifted powdered sugar. Makes 6 dozen.