|Butter||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Whole blanched almonds||1 Cup (16 tbs)|
Place the butter and oil in a mixing bowl and beat until well blend- ed.
Gradually beat in the sugar until fluffy and light.
Add the whiskey.
Gradually beat in the flour.
Knead well until a soft dough is formed.
With lightly floured hands shape the dough into walnut- sized balls.
Place the cookies on greased baking sheets about 1 inch apart.
Flatten each ball and press a whole almond into each cookie.
Bake at 200 degrees for 40 to 60 minutes.
The cookies should not brown.
They should remain white in color.
Kourabiyeh keeps very well in covered cookie tins.
Serving size: Complete recipe
Calories 4312 Calories from Fat 2470
% Daily Value*
Total Fat 276 g425.1%
Saturated Fat 77.6 g388%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 17.4 mg0.7%
Total Carbohydrates 418 g139.3%
Dietary Fiber 20.4 g81.5%
Sugars 205.1 g
Protein 59 g117.1%
Vitamin A 56.2% Vitamin C
Calcium 43% Iron 89.9%
*Based on a 2000 Calorie diet