Whether you’re making these cookies for Easter or hosting a party with a Mexican, Spanish or Greek theme, these cookies will work perfectly! Most countries have their own name for this delicate cookie, but the recipe is virtually the same. I even call them “Snowball Cookies” during the winter months! Whatever you choose to call them, they will be delicious and additive with a cup of tea!

2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/4 cup confectioners’ sugar
1 egg yolk
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds (we omitted)
1/3 cup confectioners’ sugar for decoration

Sift flour with baking powder. Set aside. (Or you can do like me and whisk well in a bowl)
Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
Preheat oven to 325 degrees F (170 degrees C).
Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Bake for 25-30 minutes or until light…do not brown. Cool on rack. Dust generously with confectioners’ sugar.