1996 Honorable Mention: Kourambiethes (Almond Shortbread) Recipe

• 1/2 c. Blanched almonds
• 1 lb Unsalted butter softened
• 1 lb Confectioners' sugar
• 2 x Egg yolks
• 3 Tbsp. Cognac
• 1 tsp Vanilla extract
• 3 c. Cake flour
• 1/2 tsp Baking pwdr

1. Greek almond shortbread cookies.
2. 1.
3. Heat oven to 350'F.
4. Spread almonds in single layer on baking sheet.
5. Bake, stirring occasionally, till lightly toasted, about 10 min.
6. Remove from oven; cold, then chop coarsely.
7. 2.
8. Beat butter in large bowl of electric mixer on medium-high speed till very light and fluffy, 5 min.
9. Add in 3 Tbsp.
10. of the confectioners' sugar; continue beating 3 min.
11. 3.
12. Add in egg yolks, Cognac and vanilla; beat till smooth.
13. Beat in almonds, flour and baking pwdr till mixed well.
14. (If dough is too soft to handle, add in additional flour.)
15. 4.
16. Shape scant Tbsp.
17. full of dough between palms into round balls or possibly crescents.
18. Bake on ungreased baking sheets till set and very pale golden brown in color; 15 min.
19. Remove cookies to cooling rack.
20. 5.
21. Place remaining confectioners' sugar into sifter.
22. While cookies are still warm, sift confectioners' sugar over tops.
23. Repeat twice at 20-min intervals.

almonds, butter, confectioners, egg yolks, cognac, vanilla, flour, baking pwdr

Taken from cookeatshare.com/recipes/1996-honorable-mention-kourambiethes-almond-shortbread-61439 (may not work)