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home > recipes > cookies > kourabiedes
from Tipperary, Ireland 1 lb. unsalted butter 3 Tbs. confectioners sugar 2 egg yolks 1 jigger of brandy or scotch or 4 tsp. vanilla. 1 C walnuts, chopped 1 tsp baking powder 4 1/2 C flour Confectioners sugar for topping Cream butter and sugar until light. Beat in egg yolks. Add finely chopped nuts and flavoring. Add baking powder and flour and blend well. Shape dough into crescents and bake on cookie sheet at 425F for about 15 minutes. You can also make a ball. If you make a ball, tradition is to put one whole clove in the cookie and bake it. When a little cool, cover liberally with confectioners sugar.

Kourabiedes


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(posted December 11, 2010)

from Tipperary, Ireland

1 lb.
unsalted butter
3 Tbs. confectioners
sugar
2
egg yolks
1
jigger of
brandy or scotch or 4 tsp. vanilla.
1 C walnuts, chopped
1 tsp
baking powder
4 1/2 C
flour
Confectioners
sugar for topping

Cream butter and sugar until light.

Beat in egg yolks.

Add finely chopped
nuts and flavoring.

Add
baking powder and flour and blend well.

Shape
dough into crescents and bake on cookie sheet at 425F for about 15 minutes. You can also make a ball. If you make a ball, tradition is to put one whole clove in the cookie and bake it.

When a little cool, cover liberally with confectioners
sugar.



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