Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1/2 c Blanched almonds

  2. 1 lb Unsalted butter; softened

  3. 1 lb Confectioners' sugar

  4. 2 Egg yolks

  5. 3 tb Cognac

  6. 1 ts Vanilla extract

  7. 3 c Cake flour

  8. 1/2 ts Baking powder

  9. 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond shortbread cookies.

  10. 1. Heat oven to

  11. 350'F. Spread almonds in single layer on baking sheet.

  12. 10 minutes. Remove from oven; cool, then chop coarsely.

  13. 2. Beat butter in large bowl of electric mixer on medium-high speed

  14. 5 minutes. Add

  15. 3 tablespoons of the confectioners' sugar; continue beating

  16. 3 minutes.

  17. 3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in

  18. 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

  19. 15 minutes. Remove cookies to cooling rack.

  20. 5. Place remaining confectioners' sugar into sifter. While cookies are

  21. still hot, sift confectioners' sugar over tops. Repeat twice at 20-minutes intervals.

Instructions Jump to Ingredients ↑

  1. Source: Chicago Tribune, December 4, 1996 --

Comments

882,796
Send feedback