Kourambiedes

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Title: Kourambiedes
Categories: Cookies, Greek
Yield: 50 servings

1 c Sweet butter
1/2 c Powdered sugar
1 ea Egg yolk
2 tb Brandy or Cognac, (optional)
1 ts Almond extract
1 ts Vanilla extract
1 ts Baking powder
2 1/4 c Sifted cake flour; (or more)
3/4 c Ground almonds; toasted
1 lb Powdered sugar; sifted

In electric mixing bowl, whip the sweet butter until
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings. Meanwhile, sift the baking
powder with the flour and gradually add to the batter,
mixing by hand and working the flour thoroughly into
the mixture before adding more. Mix in ground
almonds. Knead until a soft, buttery dough is formed
that will stay together when a little is rolled in the
palms of your hands. Break off pieces slightly larger
than a walnut, then roll into balls, half-moons, or
S-curves. Place on cookie sheets allowing an inch
between each. Bake on the center rack of a 350-degree
oven for 12 to 15 minutes or until golden colored, not
chestnut. Remove from the oven and carefully lift
each Kourambie and place on a generous layer of sifted
powdered sugar. Immediately sift more powdered sugar
over to cover Kourambiedes. Allow to cool for 10 to
15 minutes before lifting and rolling to be sure they
are evenly coated. May be served in Individual fluted
paper cups. Karen Mintzias TCVC49A

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