Greek cookies (kouradiedes)
75 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet Butter (room temp) |
| ¾ | cup | Powdered Sugar |
| 2 | teaspoons | Vanilla |
| 2 | teaspoons | Brandy |
| 4½ | cup | Flour |
| 1 | cup | Blanched Almonds or Walnuts finely chopped |
| 4 | cups | Powdered Sugar (addition fo dusting) |
Directions
Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a teaspoon amount and shape into balls, ovals or cresents.
Place on ungreased cookie sheets (will not spread). Bake 20 minutes in a preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate and coat cookies completely while warm. Makes 75 cookies.
Source: "The Yankee Kitchen" 04-05-93 (#3) [Boo]