---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Kourambiedes
  Categories: Cookies, Greek
       Yield: 50 servings
  
       1 c  Sweet butter
     1/2 c  Powdered sugar
       1 ea Egg yolk
       2 tb Brandy or Cognac, (optional)
       1 ts Almond extract
       1 ts Vanilla extract
       1 ts Baking powder
   2 1/4 c  Sifted cake flour; (or more)
     3/4 c  Ground almonds; toasted
       1 lb Powdered sugar; sifted
  
   In electric mixing bowl, whip the sweet butter until      
   it is fluffy and white.  Continuing to beat on medium     
   speed, gradually add the 1/2 cup powdered sugar, egg      
   yolk, and flavorings.     Meanwhile, sift the baking      
   powder with the flour and gradually add to the batter,    
   mixing by hand and working the flour thoroughly into      
   the mixture before adding more.  Mix in ground            
   almonds.  Knead until a soft, buttery dough is formed     
   that will stay together when a little is rolled in the    
   palms of your hands.  Break off pieces slightly larger    
   than a walnut, then roll into balls, half-moons, or       
   S-curves.  Place on cookie sheets allowing an inch        
   between each.  Bake on the center rack of a 350-degree    
   oven for 12 to 15 minutes or until golden colored, not    
   chestnut.  Remove from the oven and carefully lift        
   each Kourambie and place on a generous layer of sifted    
   powdered sugar.  Immediately sift more powdered sugar     
   over to cover Kourambiedes.  Allow to cool for 10 to      
   15 minutes before lifting and rolling to be sure they     
   are evenly coated.  May be served in Individual fluted    
   paper cups.                  Karen Mintzias   TCVC49A     
  
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