* 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:


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Now on Sale for $29.95
"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:
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Now on Sale for $29.95
"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:
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>