A Forgotten Fabulous Holiday Baking Treat

I forgot to include Greek kourabeides, almond butter cookies often made for holidays, in the last post. They are very festive and eye catching, the powdered sugar coating reminiscent of snow. These yummy round butter balls are also sometimes known as Mexican wedding cookies but they're best for right now as a holiday treat. And again, easy enough to do with the kids. I've been making these so long I included this recipe in my first ever book, Captn's Cook, The Captain's Cookbook.

makes 5 dozen

1 lb sweet butter
1/2 c powdered (confectioner's) sugar
1 egg yolk
1 jigger cognac or brandy
1 tsp vanilla
1 tsp almond extract
1/2 c chopped almonds
4 c unbleached all purpose flour
Optional: some people including me add a pinch of ground cloves
3 c powdered (confectioner's sugar)

Preheat oven to 300º. Line 2 cookie sheets with parchment paper or else grease them with butter.

In a mixer or processor with paddle, blend the butter and 1/2 c powdered sugar until creamy and light. Add egg yolk, cognac/brandy, vanilla, almond extract and chopped almonds. Add the pinch of cloves if you choose to. Process until the almonds are pasty and the mixture is blended. Gradually add in the flour to form a soft dough. Roll pieces of dough in your floured hands to make walnut size balls and place them in a single layer on the cookie sheets.  Bake 20 minutes or until golden, not really browned. Cool on racks. Put the 3 c powdered sugar in a large bowl and roll each cookie in it to coat. Store or pack in airtight tins.