2 large tablespoons brandy (optional: Metaxa is great)
1 ¼ cups confectioner’s sugar
1 tablespoon vanilla
1 cup blanched slivered almond
Method:
Preheat oven to 375°F.
Beat the butter until it is very light and fluffy using a paddle attachment (beat at fast speed for about 15-20 minutes until the butter is white).
Add the sugar and stir slowly. Add eggs and beat.
Add the eggs, vanilla, brandy, baking powder and flour and mix with a large mixing spoon or your hands. Once the dough is not sticky and workable, you are ready to form the cookies.
Use a tablespoon to measure out each cookie. Shape into balls using the palms of your hands. Gently press on the top of each cookie to flatten it.
Bake for 25 minutes
Straight out of the oven (make sure they are hot) use a sieve to dust confectioner’s sugar onto cookies (the sugar will turn yellow as it melts into the hot cookie). Dust with more sugar until they are fully coated and serve. **To store kourabiedes, keep them covered with plastic wrap or in an airtight container at room temperature. You can also freeze kourabiedes for up to 3 months. Defrost them at room temperature and give them another dusting of confectioner’s sugar before serving.
