Oven temp 350f yield 36 cookies
� lb. butter ( 2 sticks)
2 tblsp. confectioners sugar
2 tblsp. bourbon or brandy
1 egg
3 to 4cups sifted flour
� tsp. vanilla
� cup toasted almonds, chopped finely
2 to 3 cups confectioner sugar
whole clobes, optional
Melt butter and cool it. When cooled beat for about 15 minutes until it is light
and fluffy.
Add bourbon/brandy, 2 tblsp. confectioners sugar, banilla and almonds. Beat well.
Add egg and beat.
Add flour a little at a time until it forms a soft dough. Shape 1 tablespoon of dough into a round or cresent. Place a whole clove, stem side down, in the middle of each
cookie if desired.
Bake for 20 minutes on a greased cookie sheet until golden. Sift part of the confectioner sugar onto a piece of wax paper. When cookies are baked, remove from cookie sheet
and put on sugared paper. Sift more confectioner sugar over the cookie. Remove from sugar and allow to cool.
Store in an airtight container.