THE BLOG

Festive Almond Snowball Cookies

You can preserve these cookies for a long time (almost a month) but you'll have to sprinkle with powdered sugar again before you serve.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.

Greek traditional sugar powdered cookies with almonds, a recipe from Mykonos!
2014-12-30-kourambies.jpg

Ingredients:

2 cups olive oil
1/3 cup powdered sugar
1 egg yolk
1 lemon (zest)
2 tablespoons of ouzo (or cognac/brandy)
3 cups flour for all purpose (about 400gr.)
1½ teaspoon baking powder
1 cup chopped roasted almonds
vanilla

Directions:
Beat the olive oil with powdered sugar and egg yolk very well. Add ouzo, vanilla, lemon zest, almonds and flour. Shape cookies into a half moon by rolling small pieces of the dough into long strips. Bake at 200C/400F for about 25 minutes. While cookies are still warm, sprinkle with powdered sugar. Let them cool and carefully remove to storage box.

Tip:
You can preserve these cookies for a long time (almost a month) but you'll have to sprinkle with powdered sugar again before you serve.

It's better to use small form-cutters in different shapes for your cookies as they are very fragile and the dough is not molded easily.

For more recipes by Katerina, visit Oliveoil-culture.com