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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 60 |
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My daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions, including Christmas.Carol Dale, Greenville, Texas Ingredients:
1 cup blanched almonds |
2 cups butter, softened |
2-1/2 cups confectioners' sugar, divided |
1 egg yolk |
3 tablespoons whiskey or orange juice |
2 teaspoons vanilla extract |
5 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
additional confectioners' sugar |
Directions:
1. Place almonds in an ungreased 9-in. square baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring several times. When cool, process in a food processor until finely chopped; set aside.
2. In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture.
3. Shape rounded tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° for 14-18 minutes or until set and bottoms are lightly browned.
4. Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Yield: 5 dozen.
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