Cream the butter and sugar, until smooth. Add the flavorings and water to moisten. Slowly mix in the flour and almonds until a firm dough forms. Form into a disc and wrap in plastic wrap. Refrigerate overnight.

Remove from the fridge and pinch off enough dough to roll a 1-inch ball. Place on Silpat-lined cookie sheets and bake at 325 degrees for 20 minutes.

Remove from oven and cool for 5 minutes. While they are still slightly warm, roll in powdered sugar and allow to cool completely before storing.

I like to place three cookies in a cellophane bag. Tie it off with a pretty bow or a gold clip.

Bon appétit!