Recipe courtesy of Thelma Brelesky
Total:
1 hr 45 min
(includes cooling time)
Active:
45 min
Yield:
3 dozen
Level:
Intermediate
Total:
1 hr 45 min
(includes cooling time)
Active:
45 min
Yield:
3 dozen
Level:
Intermediate
Total:
1 hr 45 min
(includes cooling time)
Active:
45 min
Yield:
3 dozen
Level:
Intermediate

Ingredients

  • Nonstick butter spray, for greasing
  • 1 pound unsalted sweet butter, room temperature 
  • 1/2 cup confectioners' sugar, plus more for rolling 
  • 2 teaspoons baking powder 
  • 2 egg yolks 
  • 1 shot whiskey, such as Canadian Club 
  • 1 teaspoon vanilla extract 
  • 4 1/2 cups all-purpose flour 
  • 3/4 cup slivered almonds, chopped 
  • 24 cupcake liners 

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spray two baking sheets with butter spray.

Add the butter, confectioners' sugar, baking powder, egg yolks, whiskey and vanilla to a large bowl. Mix until thoroughly combined, then add the flour and almonds. Mix together until a dough forms. Pinch off small pieces of the dough and roll them into 1-inch balls. Shape the balls into half-moons and place them 1/2-inch apart on the prepared baking sheets.

Bake for 20 to 25 minutes, or until the cookies are just slightly golden brown. Transfer the cookies to a cooling rack and let cool completely. Roll each cookie in confectioners' sugar and place in cupcake liners.

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