Vanilla Almond Cookies.

Instructions

• Using a stand up mixer or handheld mixer cream the butter with the sugar until light and fluffy. Usually about 4 minutes. Add vanilla and egg yolks one at a time. Let it get absorbed before adding next one. Lower speed and add almond flour. Continue mixing.
• Combine flour, baking powder and salt.
• Sift into mixture and mix until dough forms. If you’re using handheld mixer you can do this last part by using a spatula. Once dough is formed cover with plastic wrap and chill in refrigerator for at least one hour.

  (This dough can be made ahead and also frozen).

• Use a one tablespoon size ice cream scooper to scoop each cookie. Roll between your hand as if you were rolling to make meatball round and round. Then move your hands front to back creating a roll. Fold the tips forward making a crescent.
• On a parchment paper lined cookie sheet space each cookies about 1 1/2 inches apart. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes or until tips are golden.

  (Don’t overcook).

• Let them cook about 10 minutes before coating in confectioners sugar.
• Coat each cookie and finish cooling on rack. (Dust more confectioners sugar before serving).
• Enjoy and remember to share. Food is indeed love!