Greek Wedding Cookies(Kourambiethes 11)

• 1 1/2 lb. butter, clarified and chilled
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. vanilla
• 1/4 c. cognac or bourbon
• 2 c. chopped almonds, toasted
• 6 c. sifted all purpose flour
• Rosewater
• 1 1/2 to 2 lb. powdered sugar

1. Beat butter with electric mixer until light and fluffy.
2. Add sugar and beat well.
3. Dissolve baking soda in lemon juice; add to butter mixture.
4. Add vanilla, cognac and almonds.
5. Gradually add the flour; knead until soft about 15 minutes.
6. Pinch off small amount of dough and shape as desired about 1/2 inch thick.
7. Place on ungreased cookie sheet and bake at 350u0b0 for 15 to 20 minutes or until very lightly browned.
8. Remove from oven; sprinkle with rosewater.
9. While still warm, dip each cookie into a bowl filled with sifted powdered sugar.
10. Press the sugar all around with fingers.
11. Place on brown paper and sprinkle tops generously with additional sifted powdered sugar.
12. Makes 30 large or 50 small cookies.

butter, sugar, baking soda, lemon juice, vanilla, cognac, almonds, flour, rosewater, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=28413 (may not work)