Categories: Cookies, Greek 
      Yield: 50 servings 
  
           Karen Mintzias                      1 ts Vanilla extract 
      1 c  Sweet butter                        1 ts Baking powder 
    1/2 c  Powdered sugar                  2 1/4 c  Sifted cake flour; (or more) 
      1    Egg yolk                          3/4 c  Ground almonds; toasted 
      2 tb Brandy or Cognac, (optional)        1 lb Powdered sugar; sifted 
      1 ts Almond extract                  
  
  In electric mixing bowl, whip the sweet butter until it is fluffy and 
  white.  Continuing to beat on medium speed, gradually add the 1/2 cup 
  powdered sugar, egg yolk, and flavorings. 
      Meanwhile, sift the baking powder with the flour and gradually add to 
  the batter, mixing by hand and working the flour thoroughly into the 
  mixture before adding more.  Mix in ground almonds.  Knead until a soft, 
  buttery dough is formed that will stay together when a little is rolled in 
  the palms of your hands.  Break off pieces slightly larger than a walnut, 
  then roll into balls, half-moons, or S-curves.  Place on cookie sheets 
  allowing an inch between each.  Bake on the center rack of a 350-degree 
  oven for 12 to 15 minutes or until golden colored, not chestnut.  Remove 
  from the oven and carefully lift each Kourambie and place on a generous 
  layer of sifted powdered sugar.  Immediately sift more powdered sugar over 
  to cover Kourambiedes.  Allow to cool for 10 to 15 minutes before lifting 
  and rolling to be sure they are evenly coated.  May be served in individual 
  fluted paper cups. 
   
  Modified from a recipe in "The Food of Greece" by Vilma Liacouras 
  Chantiles. 
   
  Typed for you by Karen Mintzias