Recipe - Virginia Sauers Kourabiedes

2 Sticks; (One half pound) unsalted
butter, room temperature
(but not soft)
1/3 cup Powdered sugar; (plus a
little for dusting)
1 Egg yolk; unbeaten
1 tablespoon Cognac; ouzo, brandy, or rye
blended whiskey
2 cup Sifted allpurpose flour

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 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 8 minutes).

~ Roll dough between palms of hands walnutsized 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 walnutsized cookies

Posted to EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 9,
1998