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