Title: Kourabiedes (Wedding Cakes)
Categories: Cookies
Yield: 30 servings
1 c Unsalted butter; room temp
1/4 c Sugar
1 Egg yolk
2 tb Brandy; or orange juice
2-1/2 c All-purpose flour
1/2 ts Baking powder
1/2 c Ground blanched almonds
30 Wholecloves; if desired
Powdered sugar
For sprinkling
Combine butter and sugar in a large bowl. Beat in egg yolk until mixtrue
is smooth and light. Beat in brandy or juice. Sift together flour and
baking powder. Add to egg mixture a little at a time, beating well after
each addition. Stir in almonds. Turn out onto a floured surface. Knead with
floured hands until dough is no longer sticky. Preheat oven to 350°. Pinch
off 1" pieces, shape into balls or crescents.
If desired insert 1 whole clove in center of each, or use your fingers
to press 1 or 2 dimples into each cookie. Place on ungreased baking sheets.
Bake 30-35 minutes or until cookies are pale golden. Cool on baking sheets.
Sprinkle heavily with powdered sugar while still warm. Cookies are
extremely fragile. Remove from baking sheets with a spatula. Store in an
airtight container between sheets of waxed paper.
