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Kourabiedes

SarahSarah Armstrong

Also known as Mexican Wedding cookies or Snowball Cookies. The brandy in these makes them special.


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servings:
About 2 dozen

Save this recipe 1
Save this recipe 1
servings:
About 2 dozen

Ingredients

  • 3/4 cup walnuts
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon brandy
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons orange flower water
  • 3/4 cup confectioners’ sugar
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directions

  • 1

    Preheat the oven to 350 degrees F.

  • 2

    Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).

  • 3

    Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.

  • 4

    In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.

  • 5

    At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.

  • 6

    Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.

  • 7

    With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.

  • 8

    Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don’t have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.

  • 9

    Put the confectioners’ sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.


Recipe Notes

Edit note

If you can't find orange flower water, a substitute is to take the zest of 1 orange and steep it in 1 cup of sweet white wine for 24 hours. Strain and use.


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