Kourambiethes

• 1 pound Unsalted Butter
• 1/4 cups Confectioners Sugar
• 2 whole Yolks
• 2 teaspoons Vanilla
• 2-1/4 Tablespoons Whiskey (3/4 Of A Jigger Or About 1 Oz.)
• 1/8 teaspoons Baking Soda
• 3/4 teaspoons Baking Powder
• 4 cups All-purpose Flour
• 6 ounces, weight Almonds, Coarsely Chopped
• Extra Powdered Sugar To Roll Cookies In

1. 1. Preheat the oven to 325F.
2. 2. Cream the butter and sugar on medium for 10 minutes.
3. 3. After the first 5 minutes of creaming, add the vanilla, yolks, whiskey, baking soda and powder, and continue to beat for 5 minutes.
4. 4. Add the flour in 2 batches and mix until just combined, then mix in almonds until just combined.
5. 5. Using a #40 scoop, scoop the dough onto a parchment-lined cookie sheet 1 1/2" apart.
6. 6. Bake for about 30-35 minutes, until bottoms start to brown.
7. 7. Cool completely, and then roll in powdered sugar. Also, add powdered sugar to whatever container they will be stored in.

butter, ubc, yolks, vanilla, whiskey, baking soda, baking powder, allpurpose, weight, extra powdered sugar

Taken from tastykitchen.com/recipes/desserts/kourambiethes/ (may not work)