FESTIVAL KOURAMBEDES (WEDDING COOKIES)

1 pound unsalted butter
1 cup confectioners' sugar
2 egg yolks
2 tablespoons vanilla extract
2 teaspoons almond extract
2 tablespoons cognac or brandy
1 teaspoon baking powder
4 to 6 cups flour (depends on weather)
1 cup chopped almonds, pecans or walnuts
Additional confectioners' sugar

Beat butter and sugar until very fluffy, almost white. Add egg yolks, and beat. Add vanilla, almond flavoring and cognac; beat.

Mix baking powder with a little flour, and add to butter mixture. (This distributes baking powder evenly.) Add nuts.

Add flour, a cup at a time, until you have a medium-thick dough that isn't sticky and feels like Play-Doh. Form into crescent shapes.

Bake 20 to 22 minutes at 350 degrees, to a pale, golden brown. Dust with additional confectioners' sugar. When cool, dust again. (The first coating ensures the sugar sticks.)

Makes 50 to 75 cookies
Source: Tampa Tribune