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Kourambiethes




Source of Recipe


Internet


List of Ingredients




1/2 c blanched almonds or pecans, toasted and -- coarsely chopped
1 lb unsalted butter
1 lb + 3 tbsps powdered sugar
2 egg yolks
1 jiger cognac
1 tsp vanilla
3 c cake flour
1/2 tsp baking powder


Recipe



Step one: Beating the butter- Melt the butter and place in refrigerator to cool until soft but not entirely solid. Add 3 tablespoons of powdered sugar and beat at high speed for 45 minutes. Butter should be very, very pale, almost white.

Step two: Add wet ingredients Continue to beat, adding in egg yolks, cognac and vanilla.

Step three: Add dry ingredients, Remove bowl from stand mixer and stir in nuts, cake flour and baking powder. The dough should be soft but not sticky. If the dough is sticky, continue adding flour a few tablespoons at a time.

Step four: Shape and bake. Shape about a tablespoon of dough into a ball or crescent, place on an ungreased cookie sheet about 2 inches apart. Bake at 350 degrees for about 15-20 minutes. Cookies should not get more than a scant color.

Step five: Sugar- Remove cookies from pan to cooling rack. Sift powdered sugar over the cookies. After cookies cool, roll each one in powdered sugar. Repeat the rolling in sugar procedure a second time. Place each cookie in a muffin cup for serving.

These cookies keep extremely well when stored in an airtight container and kept in a cool spot. If you store them, refresh with a bit of sifted powdered sugar.