Kourambiethes

1. Preheat the oven to 325F.

2. Cream the butter and sugar on medium for 10 minutes.

3. After the first 5 minutes of creaming, add the vanilla, yolks, whiskey, baking soda and powder, and continue to beat for 5 minutes.

4. Add the flour in 2 batches and mix until just combined, then mix in almonds until just combined.

5. Using a #40 scoop, scoop the dough onto a parchment-lined cookie sheet 1 1/2″ apart.

6. Bake for about 30-35 minutes, until bottoms start to brown.

7. Cool completely, and then roll in powdered sugar. Also, add powdered sugar to whatever container they will be stored in.