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Butter Cookies, Greek (Kourabiedes) (D, TNT)
Source: A Greek friend
Yield: 42 walnut-sized cookies

2 sticks (1/2 pound) unsalted butter, room temperature (but not soft)
1/3 cup powdered sugar (plus a little for dusting)
1 egg yolk, unbeaten
1 tbsp. Cognac, fine brandy, ouzo, or orange juice
2 cups sifted all-purpose flour

Preheat oven to 350°F.

In large mixing bowl, cream butter until it is fluffy and white. (This will usually take about 15 minutes if using an electric mixer, or 45 with a wooden spoon.)

Gradually add 1/3 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 to 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 to 15 minutes.

Gently transfer to wire rack with spatula. Sprinkle with powdered sugar. Set aside until cool. When cool, roll cookies in powdered sugar until evenly coated.

These are very fragile.

Variation: Finely chopped nuts can be added.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A