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Title: Greek Easter Cookies (Kourabiedes)
Categories: Cookie Holiday
Yield: 96 Cookies
| BETTY CROCKER'S COOKY BOOK | ||
| 1 | c | Butter |
| 1/3 | c | Sugar |
| 2 | Egg yolks | |
| 1/2 | ts | Extract, brandy; optional |
| 1 | ts | Extract, vanilla |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Cloves, ground |
| TOPPING | ||
| Sugar, powdered | ||
Preheat oven to 350 F (moderate). Mix first five ingredients together thoroughly. Blend flour, baking powder, and cloves; stir into butter mixture and mix well. Shape dough into small balls about 3/4" in diameter, or in cylindrical shapes formed in 2"-long half moons. Bake on lightly greased baking sheet for 10-12 minutes, until cookies are set but not browned. Let stand 2 minutes before removing from baking sheet.
When cool, dust with powdered sugar.
For a more authentic Greek cooky, omit ground cloves and place a whole clove in center of each cooky before baking.
If you use self-rising flour, omit baking powder.
Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Sylvia Steiger Date: 11-29-97 (09:40) The Pine Tree Bbs (222) Cooking(F)
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