Sugared Cookies with Almonds
(Kourabiethes me Amygthala)

Submitted by Tinkerbelle1958


3 cups of unsalted butter (about 6 1/4 sticks), softened
1 1/3 cups + 1 tablespoon of olive oil
1 cup of powdered sugar
3 egg whites
1 egg yolk
1 teaspoon of baking soda
1/3 cup of cognac
1 1/2 tablespoons of cinnamon
1 1/2 pounds of unsalted toasted almonds coarsely chopped
12 1/2 cups (approximately) of all-purpose flour (about 3 1/2 pounds)
2 or more pounds of powdered sugar

Preheat oven to 350 degrees.

Dissolve the baking soda in the cognac.  Beat the egg whites and yolk together.  In a mixing bowl, beat the butter, oil, and 1 cup of powdered sugar until white and light.  Beat in eggs, cognac with baking soda, cinnamon, and chopped almonds.

Stir in flour and use hands to combine.  Knead for 20 minutes.  The dough will be fairly dry and dense. 

Take fistfuls of dough and squeeze 8 times to soften.  Shape dough into small balls and flatten slightly to a height of about 1/2 inches and from 1 to 1-/34 inches in diameter.  The dough can also be patted to a height of 1/2 inch and cut with a cookie cutter.

Place on ungreased cookie sheets and bake at 350 degrees for 20 minutes or until a pale golden color.  The cookies will split slightly on top.

Allow cookies to cook completely before adding powdered sugar.

Sprinkle one or more serving platters with powdered sugar.  Place one layer of cookies on a platter (carefully, using a spatula) and dust with powdered sugar by placing sugar in a strainer and tap or shake over cookies.  Place another layer on top of the first and sprinkle with sugar, continuing to no more than three layers on each plate or platter.  Be generous with the powdered sugar!

Yield:  60-80 cookies

To store:  Kourabiethes will keep for several months if stored in airtight containers.  Make sure there's a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer with a covering of sugar.  Wait one day after baking to cover with an airtight lid.