Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond shortbread cookies. 1. Heat oven to 350F. Spread almonds in single layer on baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Remove from oven; cool, then chop coarsely. 2. Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add 3 tablespoons of the confectioners sugar; continue beating 3 minutes. 3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well. (If dough is too soft to handle, add additional flour.) 4. Shape scant tablespoons full of dough between palms into round balls or crescents. Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes. Remove cookies to cooling rack. 5. Place remaining confectioners sugar into sifter. While cookies are still hot, sift confectioners sugar over tops. Repeat twice at 20-minutes intervals. Source: Chicago Tribune, December 4, 1996 Posted to MM-Recipes Digest V3 #339 From: Linda Place
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|Serving Size: 1 Dozen (563g)|
|Recipe Makes: 4|
|Calories from Fat: 1059 (44%)|
|Amt Per Serving||% DV|
|Total Fat 117.7g||157 %|
|Saturated Fat 64.9g||325 %|
|Monounsaturated Fat 35.3g|
|Polyunsanturated Fat 9g|
|Cholesterol 1079.9mg||332 %|
|Sodium 97.9mg||3 %|
|Potassium 561.5mg||15 %|
|Total Carbohydrate 285.9g||84 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 278.4g|
|Protein 43.7g||62 %|
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Calories per serving: 2414
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