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Kourabiedes
| 2 cup butter, unsalted
1 cup sugar, powdered 3 egg yolks 3 teaspoon brandy 2 teaspoon vanilla 6 cup flour ½ cup almonds, chopped 1 pound sugar, powdered Beat the butter with the sugar until it becomes fluffy. Add the egg yolks one by one, beating continuously. Add the brandy and vanilla. Blend in the almonds and the flour, a cup at a time. Use enough flour to get a firm dough. Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added. Place the dough in the refrigerator for at least one hour. Shape the dough into balls, about one inch in diameter, flatten them and place on greased cookie sheets. Bake at 350° F. for 20 minutes. Remove from the oven. Roll each cookie (while it is still hot) in the powdered sugar and put it back on the cookie sheet. Repeat this step once more, so that you get a thicker coating. Place the coated cookies on a platter,
liberally sprinkling each layer and the bottom of the platter with powdered
sugar. When you are done, there shouldn't be any sugar left.
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