Serves: 5
Total Calories: 695
Cream butter until very light in color; about 20 minutes. Beat in sugar, egg yolks, almonds, brandy, and orange juice.
Sift baking powder with flour and carefully blend into butter mixture. Mix with hands. Dough should be pliable. Shape into small crescents and place on ungreased baking sheets. Bake at 350° about 15–20 minutes until lightly golden.
Sift powdered sugar on a large sheet of wax paper. With spatula, place cookies on paper and sift additional powdered sugar over tops and sides. Cool thoroughly before storing. Yields 7 dozen small crescents.
Note:
Sift sugar over hot cakes.
Fun Fact: Vermont sugar maple trees yield their harvest in late winter when the days are warmer, but the nights are still cold. Four maple trees will yield 30–40 gallons of sweet, waterlike sap that boils down to make one gallon of maple syrup.
This Sweet Butter Cookies (Yiayia’s Kourambiethes I) recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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