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(Greek Butter Stick Cookies)
1 lb. butter
1/2 c. powdered sugar
1 egg yolk
1/2 c. coarsely grated or
finely chopped almonds
5 c. cake flour
2 lb. powdered sugar

Cream butter until light and fluffy. Mix in 1/2 cup
powdered sugar and egg yolk. Cream well. Beat in almonds.
Gradually add flour, adding just enough to make a soft dough
you can shape with your hands. Shape into "half moons", "s"
shapes, or "rounds". Place on ungreased baking sheets and bake
in 275 degrees oven for 45 minutes or until lightly browned. Remove
from oven and let cool on pan until lukewarm. Sift powdered
sugar over brown butcher paper (or bags cut open). Transfer
cookies from pan onto powdered sugar. Sift more sugar on top,
coating at least 1/4 inch thick. Let stand until cool. Store
in coffee can with more powdered sugar. Make sure you sift
more sugar on each layer. Makes about 50 cookies.

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