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Kourabiedes

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Ingredients
  Butter 1⁄2 Pound
  Confectioners sugar 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Brandy 2 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Finely chopped blanched almonds 1⁄2 Cup (8 tbs)
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Teaspoon
  Whole cloves 36
  Confectioners sugar 4 Tablespoon
Directions

Cream the butter.
Gradually add the sugar and beat until fluffy.
Add the egg yolk, brandy, and vanilla; beat again until very light.
Stir in the almonds.
Sift the flour with the baking powder.
Blend into the creamed mixture, mixing by hand to form a soft, smooth dough.
Chill the dough 30 minutes, or until it can be handled easily.
Shape level tablespoonfuls of the dough into small oval cakes (like an almond).
Place 1 inch apart on an un-greased baking sheet.
Insert a whole clove in the center of each.
Bake in a 325° oven for 25 to 30 minutes, or until sandy colored, not brown.
Cool on a rack.
For serving, arrange the cookies on a platter in layers, dusting each layer generously with sifted confectioners' sugar.

Recipe Summary

Cuisine: 
Greek
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Interest: 
Party

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