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4 sticks (1 pound) unsalted butter, softened I stick butter equals
113 grams
1/2 cup!
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
crushed roasted almonds
preparation
In large bowl of a standing electric mixer beat together butter,
sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and
vanilla and beat until smooth. Beat in flour gradually, beating
dough until just combined well. Preheat oven to 350°F.
Form level teaspoons of dough into balls, roll each one in the
crushed roasted almonds and arrange about 1 inch apart on
baking sheets.
Bake cookies in batches in middle of oven until edges are pale
golden, about 12 minutes. Cool cookies on baking sheets 2
minutes and transfer to racks to cool completely.
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