Argolavoues/Argolavos

After attending the Greek Fest, I tried with all my might to find the recipe for one of the cookies I'd had there. Much to my dismay, my Dogpile search literally came up empty. The only return I had was from the Greek Fest's own site, and they didn't include any recipes. I tried seaching for all the related terms I could think of, but could never find the cookies I so desired. I then came across an online bakery, Elia Greek Specialty Sweets. Although she didn't have argolavos on her menu, I emailed her my conundrum, and she emailed me back with the following recipe - from a '78 Greek church cookbook! Because these are the yummiest cookies I've had in quite some time, I'm included the recipe. And because Jennifer (Elia's) was SO fantastic, I'm officially pushing her website! It's not so easy to find good Grecian sweets, so you're welcome. :) On the same thread, I'm sharing the recipe Jennifer gave me so that more people can enjoy these cookies. Such numminess should not be squirreled away.

Argolavoues
1 cup butter softened . . . . . . .1 cup sugar
2 egg yolks . . . . . . . . . . . . . . . 2 tsp almond extract
2 cups flour . . . . . . . . . . . . . . . 3 egg white, stiffly beaten
8-10 oz slivered almonds

Beat butter and sugar until creamy. Beat in egg yolks. Stir in almond extract and flour, mix well. Shape into 1 1/2 inch logs. Dip in stiffly beaten egg white, roll in almonds. Place on cookie sheet and bake in pre-heated oven at 350 degrees for 15 -20 minutes. Yields about 30 cookies.

It's a simple recipe, and I think the variety I had used a little honey, but they are well worth it! Go forth, my minions, and bake!