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Kourabiedes Recipe
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To make Kourabiedes you will need
Ingredients
| 2 | | Sticks; (1/2 pound) unsalted butter, room temperature (but not soft) | | 1/3 | cups | Powdered sugar; (plus a little for dusting) | | 1 | | Egg yolk; unbeaten | | 1 | tablespoon | Cognac; ouzo, brandy, or rye blended whiskey | | 2 | cups | Sifted all-purpose flour |
Instructions
This was originally posted by Virginia Sauer and is wonderful.
~- Preheat oven to 350 degrees F.
~- In large mixing bowl, cream butter until it is fluffy and white. (This
will usually take about 15 minutes if using an electric mixter, or 45 with
a wooden spoon.)
~- Gradually add 1/3 cup powdered sugar. Continue beating until mixture is
soft and fluffy.
~- Add egg yolk and cognac. Continue beating until thoroughly blended.
~- Gradually add flour, stirring with wooden spoon to yield soft, buttery
dough.
~- Knead gently with your hands until smooth (5 - 8 minutes).
~- Roll dough between palms of hands walnut-sized balls.
~- Arrange close together on ungreased cookie sheets.
~- Place pan on center shelf of oven.
~- Bake until golden (12 - 15 minutes).
~- Gently transfer to wire rack with spatula.
~- Sprinkle with powdered sugar.
~- When cool, roll cookies in powdered sugar until evenly coated.
NB: These are very fragile.
Yield: 42 walnut-sized cookies
Enjoy your Kourabiedes
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Tue 19 Aug 2008
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