Kourambiedes: Almond Shortbread Cookies
400g Butter
2 Tbs Castor Sugar
2 tsp Vanilla Essence
100g Blanched Almonds (Chopped)
1 Egg Yolk
2 Cups Plain Flour
Cloves
1 Cup Icing Sugar
Method:
1. Pre-heat the oven to 170°C.
2. Cream the butter with the sugar until pale and creamy, add the vanilla and almonds, and mix thoroughly. Add the egg yolk and mix until well combined. Sift the flour, and fold it into the mixture with a metal spoon.
3. Bring the dough together with your hands, and knead lightly for two minutes, until smooth. Wrap in plastic wrap and refrigerate for 15 minutes.
4. Flatten out the dough with your hands to a thickness of 1-2cm, and roll into crescent shapes. Place a clove in the center of each cookie, and bake on a cookie sheet for 15 minutes, or until cookies are golden.
5. Remove from the oven, place on a sheet of nonstick baking paper and, while still hot, sift powdered sugar thickly over the cookies. Let them cool, and store in an airtight container.
2 Tbs Castor Sugar
2 tsp Vanilla Essence
100g Blanched Almonds (Chopped)
1 Egg Yolk
2 Cups Plain Flour
Cloves
1 Cup Icing Sugar
Method:
1. Pre-heat the oven to 170°C.
2. Cream the butter with the sugar until pale and creamy, add the vanilla and almonds, and mix thoroughly. Add the egg yolk and mix until well combined. Sift the flour, and fold it into the mixture with a metal spoon.
3. Bring the dough together with your hands, and knead lightly for two minutes, until smooth. Wrap in plastic wrap and refrigerate for 15 minutes.
4. Flatten out the dough with your hands to a thickness of 1-2cm, and roll into crescent shapes. Place a clove in the center of each cookie, and bake on a cookie sheet for 15 minutes, or until cookies are golden.
5. Remove from the oven, place on a sheet of nonstick baking paper and, while still hot, sift powdered sugar thickly over the cookies. Let them cool, and store in an airtight container.