INGREDIENTS:

• 1 pound sweet, unsalted butter

• 1/2 cup powdered sugar

• 1 egg yolk

• 4-41/2 cups flour (no more than 41/2 cups)

• 1-2 pounds powdered sugar

DIRECTIONS:

• Soften butter at room temperature.

• In large bowl, cream butter until light and fluffy using an electric mixer.

• Add sugar and egg yolk and continue to cream.

• Gradually add the flour, a little at a time, until a soft buttery dough is formed.

• Break off pieces slightly larger than a walnut and roll into balls, half-moons, or S-curves.

• Place on cookie sheets allowing an inch between each cookie.

• Bake at 350 degrees for 15-20 minutes or until golden colored, not browned; do not over bake.

• Remove from the oven and carefully.

• Place on paper towels and allow to cool.

• Sift powdered sugar over cooled cookies; they must be very well coated.

• Makes about 3 dozen cookies.

• For a colorful presentation, cookies may be served in individual paper muffin baking cups.

To Store:

• Line bottom of airtight container with wax paper.

• Separate cookie layers with wax paper.

• Sift additional powdered sugar on each layer.

Variations:

• Add 1/2 cup blanched and finely chopped almonds or finely chopped walnuts to the dough before shaping.

• Add 1 teaspoon vanilla with the egg yolk.

• Add 1/2 teaspoon baking powder for a lighter, fluffier cookie.

• Sprinkle cookies with 1-2 tablespoons rose water as soon as they come out of the oven.

• Stud each cookie with a whole clove before baking.

Do NOT inhale when taking a bite!

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