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KOURABEEDEES (Greek Butter Stick Cookies) 1 lb. butter 1/2 c. powdered sugar 1 egg yolk 1/2 c. coarsely grated or finely chopped almonds 5 c. cake flour 2 lb. powdered sugar Cream butter until light and fluffy. Mix in 1/2 cup powdered sugar and egg yolk. Cream well. Beat in almonds. Gradually add flour, adding just enough to make a soft dough you can shape with your hands. Shape into "half moons", "s" shapes, or "rounds". Place on ungreased baking sheets and bake in 275 degrees oven for 45 minutes or until lightly browned. Remove from oven and let cool on pan until lukewarm. Sift powdered sugar over brown butcher paper (or bags cut open). Transfer cookies from pan onto powdered sugar. Sift more sugar on top, coating at least 1/4 inch thick. Let stand until cool. Store in coffee can with more powdered sugar. Make sure you sift more sugar on each layer. Makes about 50 cookies. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |