Kourambiethes Cookies

1 pound butter, clarified and chilled
1/2 cup powdered sugar
1 egg yolk
1 ounce bourbon
1/2 cup blanched almonds, chopped
6 cups flour
1 pound powdered sugar
1/2 ounce rosewater (optional)

Beat butter with electric mixer until light and fluffy. Add 1/2-cup sugar and beat well. Add egg yolk and bourbon. Mix almonds with 1-tblsp flour and add to mixture. Add flour gradually; knead for 15-minutes or until dough is soft. Pat out small portion of dough about 1/2-inch thick; cut with cookie cutters into desired shapes.

Place on ungreased baking sheets and bake at 350�F for 15 to 20-minutes, or until cookie is set, BUT NOT BROWN. Remove from oven, sprinkle with rosewater and place on brown paper that has been sprinkled with powdered sugar. Sprinkle cookies generously with sifted powdered sugar. Cool.

Makes 30 large or 55 to 60 small cookies.