Snow coated Vanilla Bourbon Butter Cookies (Kourambiedes)
A light butter cookie with a lovely added taste of Vanilla Bourbon
Ingredients
- 5 cups All-Purpose Flour shifted
- 3 ½ cups Sugar Powder
- 1 Egg
- 1 tbsp Brandy
- 1 tbsp Vanilla Bourbon paste
- 1 tsp Baking Powder
- ¾ cups Almonds roasted and finely chopped (optional)
- 2 cups Butter
Instructions
- In a medium bowl add in flour and baking soda, stir dry ingredients. Set aside ½ tablespoon of butter. Beat remaining butter until fluffy. Add in egg and beat for a few seconds.
- In the meantime in a small saucepan, add-in the ½ tablespoon of butter and almonds. Stir until golden brown.
- Combine dry and all remaining wet ingredients until it forms into dough. Add in the Vanilla Bourbon paste and kneed for a few minutes. Wrap in plastic and place into the fridge for 15 minutes.
- Remove plastic and roll out dough but not too thin. You want to make this cookie as thick as possible. Use the cookie cutter to shape out as many cookies as possible.
- Place cookies into a baking pan and bake at 180 degrees until golden brown.
- Cookies should be sugar-coated when hot.
