Kourabiedes Cookies
From chicka 17 years agoIngredients
- 3/4 cup walnuts shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup (1 stick) unsalted butter, softened shopping list
- 1/2 cup confectioners' sugar shopping list
- 1 large egg yolk shopping list
- 1 tablespoon Amber Liquer by Macallan shopping list
- (Amber is a single malt whisky liqueur with natural maple and pecan flavors) shopping list
- 1 teaspoon pure vanilla extract shopping list
- 3/4 cup confectioners' sugar shopping list
How to make it
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
- Saute the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then roughtly chop about 1/2 cup of the nuts, and finely chop the remaining nuts.
- Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
- In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
- At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
- Roll small tablespoons of dough (about 1 inch) between palms to make balls. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets.
- Bake until the cookies set and start to brown, about 18 minutes.
- Cool slightly
- Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies.




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