Greek dessert cookies (kourabiedes)

Yield: 24 Servings

Measure Ingredient
\N \N Soften sweet butter at room temperature; then whip 25 min. w/ electric
\N \N Mixer til fluffy. Add sugar, yolk, vanilla, almond extract, brandy. Mix
\N \N Well with the beater. Add flour; beat til dough is easy to handle. Knead
\N \N A few min. by hand until dough forms a soft ball. Shape dough into
\N \N Walnut-sized balls; place on ungreased cookie sheet. Place 1 clove in
\N \N The center of each ball. Bake at 350F for 15 - 20 min., til golden
\N \N Brown Place cookies on wax paper and cover with more sugar. Blend 1/4
\N cup Toasted almonds in a blender, and add to batter.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@...> on Mar 20, 1997

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