Kourambiethes

Preheat oven to 350 F. Place nuts on a baking sheet and toast in oven for 5-10 minutes, stirring once. When cool, chop them coarsely. Melt the butter and place in refrigerator to
cool until soft but not entirely solid.
Add 3 tablespoons of powdered sugar and beat
at high speed for 45 minutes. Butter should
be very, very pale, almost white. Preheat oven to 350 F. Continue to beat, adding in egg yolks, cognac and vanilla. Remove bowl from stand mixer and stir in nuts, cake flour and baking powder. The dough should be soft but not sticky. If the dough is sticky, continue adding flour a few tablespoons at a time. Shape about a tablespoon of dough into a ball or crescent, place on an ungreased cookie sheet about 2 inches apart. Bake for about 15-20 minutes. Cookies should not get more than a scant color. Remove cookies from pan to cooling rack. Sift powdered sugar over the cookies. After cookies cool, roll each one in powdered sugar. Repeat the rolling in sugar procedure a second time. Place each cookie in a muffin cup for serving. These cookies keep extremely well when stored in an airtight container and kept in a cool spot. If you store them, refresh with a bit of sifted powdered sugar.


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