ALMOND CRESCENTS (KOURABIEDES)

Almond Crescents (Kourabiedes) image

Provided by Bayhill

Categories Dessert

Time 1h15m

Yield 30 cookies

Number Of Ingredients 8

1/2 cup ground almonds
1 cup sweet butter or 1 cup margarine, softened
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon brandy or 1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2-2 cups powdered sugar

Steps:

Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.

Nutrition Facts : Calories 122.2, Fat 7.1, SaturatedFat 4, Cholesterol 21.8, Sodium 7.5, Carbohydrate 13.3, Fiber 0.4, Sugar 6.5, Protein 1.3