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McQueen Family Cookbooks item 1
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Greek Butter Cookies Kourabiedes 1 cup butter 1/3 cup sifted conf. sugar 1 tbsp cognac or brandy 1 tsp vanilla 2 cups sifted flour Cream butter add sugar cognac & vanilla and cream well. Add flour gradually Work in flour well to make a soft dough. Refrigerate dough 3 to 24 hours - longer time makes a tender cookie Pinch off small pieces Shape into oblongs. Top each with whole clove. Place on ungreased cookie sheet. Bake at 325º 20 to 25 minutes Cookies will not brown Cool slightly remove from pan - Sift conf sugar over them.
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Greek Butter Cookies Kourabiedes 1 cup butter 1/3 cup sifted conf. sugar 1 tbsp cognac or brandy 1 tsp vanilla 2 cups sifted flour Cream butter add sugar cognac & vanilla and cream well. Add flour gradually Work in flour well to make a soft dough. Refrigerate dough 3 to 24 hours - longer time makes a tender cookie Pinch off small pieces Shape into oblongs. Top each with whole clove. Place on ungreased cookie sheet. Bake at 325º 20 to 25 minutes Cookies will not brown Cool slightly remove from pan - Sift conf sugar over them.
Szathmary Culinary Manuscripts and Cookbooks
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