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LOCATION: Recipes >> Holidays >> Kourambiethes

Print this Recipe    Kourambiethes

1 pound butter, clarified & chilled
1/2 cup powdered sugar
1 egg yolk
1 ounce bourbon
1/2 cup blanched almonds, chopped
6 cups sifted all-purpose flour

16-oz box powdered sugar
1/2 ounce rosewater, optional

Beat butter with electric mixer until light and fluffy. Add 1/2-cup
sugar and beat well. Add egg yolk and bourbon. Mix almonds with
1-tblsp flour and add to mixture. Add flour gradually, knead for
15-minutes or until dough is soft. Pat out small portion of dough
about 1/2-inch thick, cut with cookie cutters into desired shapes.
Place on ungreased baking sheets and bake at 350-degrees for 15 to
20-minutes, or until cookie is set, but not brown. Remove from
oven, sprinkle with rosewater and place on brown paper that has
been sprinkled with powdered sugar. Sprinkle cookies generously
with sifted powdered sugar. Cool.

Makes 30 large or 55 to 60 small cookies.

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