In an electric mixer, cream together butter and sugar.
Add egg yolks, honey and vanilla and mix until combined.
In a separate bowl, sift together flour and baking powder.
Mix dry ingredients into wet ingredients, until fully combined.
Use a small cookie scoop to form batter into balls.
Place on cookie sheets; Cookies will spread out a lot, leave plenty of room between.
Whip egg whites in a small bowl until broken up.
Brush egg whites on to top of cookies.
Sprinkle sanding sugar and chopped almonds on top.
Bake for 8-10 minutes; cookies will spread out.
Traditionally, these cookies are formed into rectangles. To get that shape, use a small cookie scoop to portion the dough. Roll each portion into a 2-3" log. Brush with egg whites and top with sanding sugar and almonds. Bake as directed.
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.