Kourabiethes - Greek almond shortbread/butter cookies
Add softened room temperature butter to large bowl
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Along with the sifted powdered sugar
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Beat on low at first until incorporated then switch to high and beat another 8-10 min
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Until very light and fluffy
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Add nutmeg - optional
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Then beat in the egg yolk
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Stir the baking soda into the brandy then
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Mix in the brandy mixture followed by a couple of tbsps of the flour mixture
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Mix in the vanilla
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Then start adding the chopped almonds and flour mixture
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alternating the two between mixing - stopping when you have 1/2-1 cup of flour remaining
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Once you get to your last cup or so of flour mixture - switch to using a spatula and fold the rest in gently just until combined
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Scoop dough out, roll it into a ball and either leave it like that or shape into crescents or do both
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Sift flour into the bottom of a large deep tray or pan
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Remove cookies from oven when done and allow them to cool in pan for 5 min
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Once they are cool enough to hold place them into the pan of powdered sugar
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Gently give them a little toss or dust more powdered sugar over them
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Remove them from pan and place on cooling rack and cool completely
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They are buttery, sweet, melt in your mouth delicious & addictive
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They are perfect with your favorite hot beverage
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Full recipe is linked
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