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Kourabiedes

• 2 cups unsalted butter
• 1 cup powdered sugar
• 3 egg yolks
• 3 tablespoons brandy
• 2 teaspoons vanilla extract
• 6 cups flour
• 1/2 cup almonds (blanched), chopped
• 1 lb. powdered sugar

Instructions:
Beat the butter with the sugar until fluffy. Add egg yolks one by one, beating continuously. Add the brandy and vanilla. Blend in almonds and 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. Chill for at least one hour.
Shape dough into balls, about one-inch in diameter, flatten, and place on greased cookie sheets. Bake at 350F for 20 minutes. Remove from the oven. Roll each cookie (while it is still hot) in powdered sugar and return to cookie sheet. Repeat this step once more to achieve a thicker coating of sugar. Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with powdered sugar. When you are done, there shouldn't be any sugar left. Let them cool and they are ready to eat!


Traditional Greek Christmas cookies coated with powdered sugar. This is traditionally consumed in large quantities in Greece during the holiday season.