(NC)—In Greece these yummy crescent shaped cookies are called 'Kourambiedes' or Almond Shortbread Cookies.
1 cup butter, softened 250mL
1 1/2 cups icing sugar 375mL
1 egg yolk 1
2 tbsp vanilla 30mL
2 1/4 cups Robin Hood All Purpose Flour 550mL
1/2 tsp baking powder 2mL
1/4 tsp salt 1mL
1/2 cup blanched almonds, finely chopped 125mL
1/2 cup icing sugar for decorating 125mL
Cream butter on high speed of electric mixer until light in colour, about 5 minutes. Add 1 1/2 (375mL) cups icing sugar and beat another 3 -5 minutes until light in colour. Add the egg yolk and vanilla and mix until blended. Add flour, baking powder salt and almonds, mixing until a soft dough forms.
Wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
Roll into 1" (2.5cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly.
Bake in preheated oven 15-20 minutes until light golden. Remove from oven and carefully roll cookies in 1/2 cup (125mL) icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve.
Prep Time: 45 minutes
Yield: about 4 dozen
Baking Time: 20 minutes