Greek Wedding Cakes(Kourabiedes)

• 1/2 lb. or 1 c. lightly salted butter
• 1/2 tsp. baking powder
• 1/2 c. chopped pecans
• 1/4 c. sugar
• 1 egg yolk
• 2 Tbsp. brandy
• 2 1/2 c. sifted all-purpose flour

1. Cream the butter with electric mixer until it is light and fluffy.
2. Add the sugar slowly, beating all the time.
3. Add the egg yolk and brandy.
4. Sift the baking powder with the flour and fold into the first mixture by hand.
5. Add the chopped nuts a little at a time.
6. Knead gently with hands, adding a little flour to keep the dough from sticking.
7. Using about 1 tablespoon of dough, shape into crescents or balls.
8. Place on ungreased baking sheet and bake about 35 minutes in a 375u0b0 oven or until golden brown.
9. Watch carefully. Remove at end of baking time and allow to cool slightly.
10. Sprinkle heavily with confectioners sugar while warm.
11. These cakes may be stored when cold.

butter, baking powder, pecans, sugar, egg yolk, brandy, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759666 (may not work)