Kourambiethes

8 ounces unsalted butter

2 cups plus 3 tablespoons confectioner’s sugar (divided use)

1 egg yolk

1 tablespoon brandy

1/2 cup finely chopped toasted almonds (optional)

1 teaspoon baking powder

2 1/2 cups all-purpose flour

Melt butter until bubbles subside and sediment is golden — do not burn (this melting is non-traditional, but many Greek cooks do it). Pour melted butter into mixing bowl, leaving sediment in pan. When liquid in bowl has solidified, add 2 cups confectioner’s sugar and beat with an electric mixer until light and fluffy. Add egg yolk and brandy and beat well. Remove bowl from mixer and stir in almonds, if using.

Sift flour and baking powder twice and mix lightly into butter mixture.

Break off small pieces of dough, each the size of a large walnut. Shape into crescents, or roll into balls and flatten slightly.

Heat oven to 350 degrees.

Place cookies on ungreased baking sheets and bake for 15 to 20 minutes, until lightly colored. Let cool on trays for 10 minutes. Sift some confectioner’s sugar over top and sides. When cool, place in a container and sift remaining sugar on top of cookies. Seal and store for two days before using to improve flavor.

— Recipes from Greek Food Festival