Kourambiedes
              
      1 c  Sweet butter                        1 ts Baking powder
    1/2 c  Powdered sugar                  2 1/4 c  Sifted cake flour; (or more)
      1    Egg yolk                          3/4 c  Ground almonds; toasted
      2 tb Brandy or Cognac, (optional)        1 lb Powdered sugar; sifted
      1 ts Almond extract                      1 ts Vanilla extract
	 	 
  In electric mixing bowl, whip the sweet butter until it is fluffy and
  white.  Continuing to beat on medium speed, gradually add the 1/2 cup
  powdered sugar, egg yolk, and flavorings.
  
  Meanwhile, sift the baking powder with the flour and gradually
  add to the batter, mixing by hand and working the flour thoroughly
  into the mixture before adding more.  Mix in ground almonds.  Knead
  until a soft, buttery dough is formed that will stay together when a
  little is rolled in the palms of your hands.  Break off pieces
  slightly larger than a walnut, then roll into balls, half-moons, or
  S-curves.  Place on cookie sheets allowing an inch between each.
  Bake on the center rack of a 350-degree oven for 12 to 15 minutes or
  until golden colored, not chestnut.  Remove from the oven and
  carefully lift each Kourambie and place on a generous layer of sifted
  powdered sugar.  Immediately sift more powdered sugar over to cover
  Kourambiedes.  Allow to cool for 10 to 15 minutes before lifting and
  rolling to be sure they are evenly coated.  May be served in
  individual fluted paper cups.