One thing I really like about kourabiedes is they taste even better two to three days later. These popular Greek cookies will melt in your mouth. They are served on festive occasions such as christenings, weddings, holiday celebrations, and even valentines day. They're buttery-rich and can contain nuts, but are always rolled in confectioners' sugar after baking. Kourabiedes come in various forms from balls to ovals to S-shapes.
2c Butter, unsalted
1 c Sugar, powdered
3 Egg yolks
3 tb Brandy
2 ts Vanilla extract
6 c Flour
1/2 c Almonds blanched and chopped
1 lb Sugar, powdered-(one package)
Beat the butter with the sugar until it becomes fluffy.
Add the egg yolks one by one, beating continuously.
Add the brandy and vanilla.
Blend in the almonds and the flour, a cup at a time.
Use enough flour to get a firm dough (it may take a
bit more or less than the amount mentioned in the
ingredients list). Use your hands to do the mixing, as
an electric mixer will be useless after the first two
or three cups of flour have been added. Place the
dough in the refrigerator for at least one hour.
Shape the dough into ovals, about one inch in, flatten
them and place on greased cookie sheets.
Bake at 350 degrees F. for 20 minutes.
Remove from the oven. Roll each cookie (while it is
still hot) in the powdered sugar and put it back on
the cookie sheet. Repeat this step once more, so that
you get a thicker coating.
Place the coated cookies on a platter, liberally
sprinkling each layer and the bottom of the platter
with powdered sugar. Let cool.