1996 Honorable Mention Kourambiethes (Almond Shortbread)

Title:
1996 Honorable Mention Kourambiethes (Almond Shortbread)

Yield:
4 Dozen

Categories:
Cookies,
Holiday,
Greek




Ingredients:





   1/2 c  Blanched almonds


     1 lb Unsalted butter; softened


     1 lb Confectioners' sugar


     2    Egg yolks


     3 tb Cognac


     1 ts Vanilla extract


     3 c  Cake flour


   1/2 ts Baking powder






 Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the


 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond


 shortbread cookies.


 


 1. Heat oven to 350'F. Spread almonds in single layer on baking sheet.


 Bake, stirring occasionally, until lightly toasted, about 10 minutes.


 Remove from oven; cool, then chop coarsely.


 


 2. Beat butter in large bowl of electric mixer on medium-high speed until


 very light and fluffy, 5 minutes. Add 3 tablespoons of the confectioners'


 sugar; continue beating 3 minutes.


 


 3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds,


 flour and baking powder until mixed well. (If dough is too soft to handle,


 add additional flour.)


 


 4. Shape scant tablespoons full of dough between palms into round balls or


 crescents. Bake on ungreased baking sheets until set and very pale golden


 in color; 15 minutes. Remove cookies to cooling rack.


 


 5. Place remaining confectioners' sugar into sifter. While cookies are


 still hot, sift confectioners' sugar over tops. Repeat twice at 20-minutes


 intervals.


 


 Source: Chicago Tribune, December 4, 1996


 Posted to MM-Recipes Digest V3 #339


 


 From: Linda Place 


 


 Date: Wed, 11 Dec 1996 04:11:46 +0000