Almond-Edged Butter Cookies

Directions

• In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in the egg yolks, cream and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Shape into four 1-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm.
• In a shallow bowl, combine almonds and remaining sugar. In a small bowl, lightly beat egg whites. Unwrap dough; brush with egg whites. Roll in almond mixture, pressing firmly into dough. Cut into 1/4-in. slices.
• Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 7-8 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container.