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Mourabiedes
1 1/2 cups butter
2 tablespoons confectioners' sugar
1 egg yolk
1/2 cup coarsely grated or finely chopped almonds
3 1/2 cups flour
2 pounds confectioners' sugar
Preheat oven to 275 degrees F.
Cream butter until light and fluffy. Mix in the 2 tablespoons confectioners' sugar and egg yolk, creaming well. Beat in almonds. Stir flour; measure and gradually add just enough flour to make a soft dough that you can shape with your hands. Pinch off pieces of dough the size of a walnut and roll between your hands. Shape into half moons or stylized S shapes. Place on an ungreased baking sheet and bake for 45 minutes or until lightly browned.
Remove from oven; let cool in pan until lukewarm.
Sift confectioners' sugar onto wax paper.
Carefully transfer the cookies from baking sheet to sugared paper. Sift more sugar over the top, coating them at least 1/4 inch with sugar. Let stand until cool; then store in a cookie jar or crock.
Makes about 30.
