Chocolate Kourabiedes
Ingredients
- 1/2 cup (1 stick) butter, at room temperature
1/2 cup vegetable shortening 1/2 cup sifted confectioners’ sugar 1/2 cup sifted cocoa 1 egg yolk 1 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
1 cup ground toasted almonds 3/4 teaspoon baking powder
Chocolate or white confectioner's sugar, sifted, for dusting cookies (see Tips)
Steps
Cream the butter and shortening on medium speed for about 5 minutes. Add sifted sugar and cocoa and beat another 5 minutes. Beat in egg yolk and vanilla, then flour. Continue beating until ingredients are combined. Stir in ground nuts. Dough will be soft. Cover dough and chill for 30 minutes.
Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets.
Dust your hands with confectioners’ sugar and shape dough into 1- to 1 1/2-inch rounds. Set on cookie sheets, about 1 1/2 -inches apart. Bake cookies for 25 to 30 minutes. Cookies will be firm to the touch. Let cookies cool on cookie sheets. When ready to serve, sprinkle with sifted confectioners’ sugar.
Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets.
Dust your hands with confectioners’ sugar and shape dough into 1- to 1 1/2-inch rounds. Set on cookie sheets, about 1 1/2 -inches apart. Bake cookies for 25 to 30 minutes. Cookies will be firm to the touch. Let cookies cool on cookie sheets. When ready to serve, sprinkle with sifted confectioners’ sugar.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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