Greek Easter Cookies
The Greeks call these tender clove-flavored cookies Kourabiedes. See color picture, p. 122.
Ingredients
| 1 cup | 240 ml | butter or margarine |
| 1 tsp. | 5 ml | vanilla |
| 0.33 cup | 79 ml | granulated sugar |
| 2 cups | 480 ml | Gold Medal Flour |
| 2 | egg yolks | |
| 1 tsp. | 5 ml | baking powder |
| 0.5 tsp. | 2.5 ml | brandy flavoring, if desired |
| 1 tsp. | 5 ml | cloves |
| ā | confectioners' sugar (for dusting) |
Instructions
Heat oven to 350Ā° (mod.). Mix the first 5 ingredients together thoroughly. Measure flour by dipping method (p. 5) or by sifting. Blend flour, baking powder, and cloves; stir into butter mixture; mix well. Shape dough in small balls, about Ā¾ā³ in diameter, or in cylindrical shapes formed in 2ā³ long half-moons. Place cookies on lightly greased baking sheet. Bake 10 to 12 min., or until cookies are set but not browned. Let stand 2 min. before removing from baking sheet. When cool, dust with confectioners' sugar. (For a more authentic Greek cooky, omit ground cloves and place a whole clove in center of each cooky before baking.) Makes 8 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit baking powder.
EASTER EGGS Make favorite sugar cooky dough. Make your own egg cooky cutter: squeeze or press an empty frozen juice or soup canāboth ends removedāinto an oval shape. Cut egg shapes; bake. Decorate as desired with pastel-tinted icing.