- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup butter
- 1/4 cup confectioners' sugar
- 1 egg yolk
- 2 tablespoons brandy
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped blanched almonds (we omitted)
- 1/3 cup confectioners' sugar for decoration
Okay, okay…these beautiful cookies are really a Greek cookie called Kourambiedes, but during the Christmas season I like to call them “Snowball Cookies!” Why not right? They look like perfect little snowballs! We’ll just keep that between you and me!
Believe me, if you think they look good, they taste even better! Amazingly buttery, these cookies literally melt in your mouth. The dusting of powdered sugar adds just the right amount of sweetness to this cookie. Placed in a little white mini muffin cup, these are ready to be served at a gathering or given as a gift!
Warning: Don’t breathe in too quickly when biting into this beautiful cookie; powdered sugar has a way of finding it’s way into your lungs, but it’s so worth it! : )
Sift flour with baking powder. Set aside. (Or you can do like me and whisk well in a bowl)
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. Bake for 25-30 minutes or until light…do not brown. Cool on rack. Dust generously with confectioners’ sugar.