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"MOMPEAGRAM" > wrote in message
news:1102982493.e1a32bcb3ae677f881f3eb7ebc4ecfe7@t eranews...
> * Exported from BigOven *
>
> 1996 Honorable Mention: Kourambiethes (almond)
>
> Recipe By :
> Serving Size :4
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1/2 c Blanched almonds
> 1 lb Unsalted butter --softened
> 2 Egg yolks
> 3 tb Cognac
> 1 ts Vanilla extract
> 3 c Cake flour
> 1/2 ts Baking powder
>
> Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the
> 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek
> almond shortbread cookies. 1. Heat oven to 350'F. Spread almonds in
> single layer on baking sheet. Bake, stirring occasionally, until lightly
> toasted, about 10 minutes. Remove from oven; cool, then chop coarsely. 2.
> Beat butter in large bowl of electric mixer on medium-high speed until
> very light and fluffy, 5 minutes. Add 3 tablespoons of the confectioners'
> sugar; continue beating 3 minutes. 3. Add egg yolks, Cognac and vanilla;
> beat until smooth. Beat in almonds, flour and baking powder until mixed
> well. (If dough is too soft to handle, add additional flour.) 4. Shape
> scant tablespoons full of dough between palms into round balls or
> crescents. Bake on ungreased baking sheets until set and very pale golden
> in color; 15 minutes. Remove cookies to cooling rack. 5. Place remaining
> confectioners' sugar into sifter. While cookies are still hot, sift
> confectioners' sugar over tops. Repeat twice at 20-minutes intervals. A
> great recipe from: The Recipe Collector Web Page
> http://users.southeast.net/~tbankerd From:
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> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
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