Greek Shortbread Cookies

1 cup butter softened
1 1/2 cups icing sugar
1 egg yolk
2 tbsp vanilla
2 1/4 cups All Purpose flour
1/2 cup blanched almonds, finely chopped
1/2 cup icing sugar for decorating
Cream butter on high speed of electric mixer until light in color about 5 minutes. Add 1 1/2 cups icing sugar and beat another 3-5 minutes until light in color. Add the egg yolk and vanilla and mix until blended. Add flour, baking powder, salt and almonds, mixing until a soft dough forms. Wrap in plastic wrap and refrigerate 1 hour.Preheat oven to 350F. Line 2 baking sheets with parchment paper . Roll into 1"(2.5 cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly. Bake in preheated oven for 15 20 minutes until light golden. Remove from oven and carefully roll cookies in 1/2 cup icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve. (NC)