Kourabiedes
Yield
2 dozenPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 79 | ml |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cloves
ground |
|
Directions
Preheat oven to 350℉ (180℃).
Mix first 5 ingredients together. Blend flour, baking powder, and cloves; stir into butter mixture, mix well.
Shape dough in small balls about ¾ inch in diameter or in cylindrical shapes formed in 2 inch long half moons.
Place cookies lightly on greased sheet.
Bake 10 to 12 minutes.
Let stand 2 minutes before removing from sheet.
When cool dust with powdered sugar.
