• 1 cup butte softened
  
• 1 cup sugar
  
• 2 egg yolks
  
• 1 teaspoon almond extract
  
• 2 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon baking powder
  
• 1 cup finely ground almonds
  
• Colored sugar and frosting, optional

Directions

In a mixing bowl, cream butter and sugar. Beat in egg yolks and extract. Combine flour, salt and baking powder; gradually add to creamed mixture. Stir in almonds. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1/2 in. thickness. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 375° for 10-13 minutes or until the edges begin to brown. Cool on wire racks. Frost and decorate if desired.