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Almond Cookies #2

1 lb. butter or margarine
1-1/2 cups sugar
3 egg yolks
1 tbsp. vanilla
3 tbsp. heavy cream
4 cups all-purpose flour, sifted
1 cup finely chopped blanched almonds

Beat butter, sugar, egg yolks, vanilla and heavy cream together in a large bowl until light and fluffy. Stir in flour and almonds. Chill dough for 30 minutes. Roll out 1/4 of the chilled dough on a lightly floured surface to an 1/8 inch thickness, keeping unused dough refrigerated. Cut dough with decorative cutters if desired or use a small knife to cut into desired shapes. Place on lightly greased cookie sheets. Repeat with remaining chilled dough.

Bake at 350 degrees for 10 minutes or until lightly browned. Cool on wire racks.

Store cookies in a tightly covered container in a cool place for up to one week. Cookies can be frozen for up to two months but be sure to label them with a date before freezing.

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