|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.