Kourabiedes -
(Almond Cresents)
Kourabiedes is a Greek butter
cookie that can be made with or without almonds. The cookie
is sometimes made with brandy, usually Metaxa, and
confectioner's sugar. Additional confectioner's sugar is
then added on top of the cookie.[1] It is eaten on special
occasions, such as Christmas or christenings
Preparation time: 35 minutes
Yield: 30 cookies
Ingredients:
1/2 cup ground almonds
1 cup sweet butter or margarine, softened
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon brandy or 1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2-2 cups powdered sugar
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Directions:
1 - Spread ground almonds in a shallow
pan and toast in a 350F degrees oven for 6 to 8 minutes or
until lightly browned.
2 - In a bowl, cream butter until light and fluffy. Add the
2 Tablespoons powdered sugar and egg yolk, mixing well. Stir
in brandy or vanilla and almonds.
3 - In another bowl, combine flour and baking powder.
Gradually add flour mixture to butter mixture, blending
until smooth.
4 - Pinch off walnut-size pieces of dough and shape into
crescents. Place on ungreased baking sheets, spacing cookies
about 1 inch apart.
5 - Bake in a 325F degree oven for 30 minutes or until very
lightly browned. Place baking sheets on racks and let
cookies cool for 5 minutes.
6 - Sift about half the 1-1/2 to 2 cups powdered sugar over
wax paper and transfer cookies to it. Sift the remaining 3/4
to 1 cup powdered sugar over top to cover cookies. Let stand
until cool, then store in a tightly covered container. |
