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

Related recipes