Kourabiedes I Recipe

Ingredients <br>- 2 cups sifted all-purpose flour <br>- ½ teaspoon baking powder <br>- 1 cup butter <br>- ¼ cup confectioners' sugar <br>- 1 egg yolk <br>- 2 tablespoons brandy <br>- ½ teaspoon vanilla extract <br>- ½ cup finely chopped blanched almonds <br>- 36 whole cloves <br>- ⅓ cup confectioners' sugar for decoration <br><p></p>Directions <br>step 1: Sift flour with baking powder. Set aside. <br>step 2: Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds. <br>step 3: Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily. <br>step 4: Preheat oven to 325 degrees F (170 degrees C). <br>step 5: Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar. <br>

Ingredients
- 2 cups sifted all-purpose flour
- ½ teaspoon baking powder
- 1 cup butter
- ¼ cup confectioners' sugar
- 1 egg yolk
- 2 tablespoons brandy
- ½ teaspoon vanilla extract
- ½ cup finely chopped blanched almonds
- 36 whole cloves
- ⅓ cup confectioners' sugar for decoration

Directions
step 1: Sift flour with baking powder. Set aside.
step 2: Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
step 3: Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
step 4: Preheat oven to 325 degrees F (170 degrees C).
step 5: Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.

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