Kourambiethes (Greek Wedding Cookies)

Makes 50 to 60. Recipe is from Mary Webb.

1 lb. (4 sticks) unsalted butter, softened (room temperature)

1 cup powdered sugar, sifted

2 egg yolks

2 tbls. granulated sugar

1 tsp. almond extract (or brandy, orange liqueur, anisette or vanilla extract)

1/2 tsp. baking soda

1 tsp. baking powder

1 cup finely chopped, roasted, blanched almonds

5 cups flour

Additonal powdered sugar for coating cookies

1. Beat butter until fluffy and white, then add powdered sugar a little at a time.

2. Beat egg yolks with granulated sugar and add to butter mixture, then add almond extract.

3. Combine baking soda, baking powder and almonds with flour. Start adding the flour to butter mixture little by little until you have a rather soft dough. Shape into small crescents, balls or ovals but do not press down to make them flat.

4. Place on ungreased cookie sheet and bake in preheated 350-degree oven for 15 to 20 minutes. Remove from pan and place cookies on waxed paper. Sift with powdered sugar.