Kourambiedes (Greek Butter Crescents)

1/2 lb. sweet butter
1 egg yolk
1 tbsp. sugar
1 jigger cognac or brandy OR 1 tsp. vanilla
1/2 tsp. baking powder mixed in with part of the flour
2 1/2 to 2 3/4 cup flour
3/4 cup chopped walnuts OR 3/4 cup chopped almonds, blanched or toasted

Cream butter well until fluffy. Add sugar, beat in well. Add egg yolk, beat in well. Add walnuts or almonds and flavoring. Add flour with baking powder in it.

Add rest of flour slowly until you can shape dough into crescents without cracking.

Heat oven to 350 degrees.

Bake until sand colored, approximately 30 minutes.

Have tray or pan ready with a layer of powdered confectioners' sugar.

Put crescents on sugar while hot. Sift more sugar on them. Allow to stand until cool.

Source: Michael Walton, 1996