Title: 1996 honorable mention kourambiethes (almond shortbread)
 Categories: Cookies, Holiday, Greek
      Yield: 4 Dozen
 
    1/2 c  Blanched almonds
      1 lb Unsalted butter; softened
      1 lb Confectioners' sugar
      2    Egg yolks
      3 tb Cognac
      1 ts Vanilla extract
      3 c  Cake flour
    1/2 ts Baking powder
   
  1. Heat oven to 350'F. 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.