Virginia sauer's kourabiedes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks; (1/2 pound) unsalted butter, room temperature (but not soft) | |
| ⅓ | cup | 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 |
Directions
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 ⅓ 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
Posted to EAT-L Digest by Mary Hathaway <paraducks1@...> on Mar 9, 1998