Kourabiedes I

Cooking Recipes Catalogue

Buttery Greek crescent shaped cookie.

INGREDIENTS (for 1 servings):


  • Sift flour with baking powder. Set aside.
  • Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
  • Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
  • Preheat oven to 325 degrees F (170 degrees C).
  • 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.