Kourambiethes (Greek powdered sugar cookies)

Source: RGJ - Reno Gazette-Journal

1 pound unsalted butter
1/4 cup powdered sugar
2 yolks from large eggs
1 tablespoon Metaxa brand Greek brandy* or other brandy
1 teaspoon vanilla
4 1/2 cups cake flour
1 teaspoon baking powder
1/2 cup toasted slivered almonds (if not using pre-toasted, toast almonds at 350 F about 7 minutes)
1 to 1 1/2 pounds powdered sugar

Preheat oven to 350 F.

In large mixing bowl, cream butter until light and fluffy. Mix in 1/4 cup powdered sugar and egg yolks; cream well. Stir in brandy and vanilla; transfer butter mixture to large mixing bowl.

In separate bowl, combine cake flour and baking powder and gradually add to butter mixture, mixing until smooth. Add almonds and mix to combine. Let dough rest 10 to 15 minutes.

Spoon out walnut-size portions of dough onto ungreased baking sheets and form into rounds or crescents. Bake cookies 15 to 20 minutes, until lightly browned. Cool cookies on wax paper that has be generously covered with some of the 1 to 11/2 pounds of powdered sugar. Sift a thick layer of remaining powdered sugar over top of cookies. Let stand until serving. Store in lightly covered container. Yields about 31/2 dozen cookies.

Courtesy of Valerie Curtis and Harriet Ellis, owners, The Blue Plate.