1/2 c blanched almonds

1 lb unsalted butter; softened

1 lb confectioners' sugar

2 egg yolks

3 tb cognac

1 ts vanilla extract

3 c cake flour

1/2 ts baking powder

Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in

Greek almond shortbread cookies.

1. Heat oven to 350'F. Spread almonds in single layer on baking sheet.

Bake, stirring occasionally, until lightly toasted, about 10 minutes.

Remove from oven; cool, then chop coarsely.

2. Beat butter in large bowl of electric mixer on medium-high speed

until very light and fluffy, 5 minutes. Add 3 tablespoons of the

confectioners' sugar; continue beating 3 minutes.

3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in

almonds, flour and baking powder until mixed well. (If dough is too

soft to handle, add additional flour.)

4. Shape scant tablespoons full of dough between palms into round

balls or crescents. Bake on ungreased baking sheets until set and

very pale golden in color; 15 minutes. Remove cookies to cooling rack.

5. Place remaining confectioners' sugar into sifter. While cookies are

still hot, sift confectioners' sugar over tops. Repeat twice at

20-minutes intervals.

A great recipe from:

The Recipe Collector Web Page