AKA: Choke CookiesI know the holidays are over but I really just HAD to share this recipe with you. They are so delish and maybe you can add them to your cooking list for next year. Anyway...
These are absolute my favorite cookies. They have been a staple in our house for as long as I can remember and have always symbolized the beginning of the Christmas season. Even as a very small child I knew when the choke cookies were made, Santa would be there soon! Now, since we are in the middle of our cookie and sweets week I HAD to share them with you. Seriously you HAVE to try these. You will love me. I made them and took some to work one day and was told they were 'like little bites of heaven'. You will seriously like them that much!
Ok, enough talk about them, here's the recipe:
Kourabeties: (btw, they are called choke cookies because inevitably you will inhale as you are taking a bite and feel like you are trying to breathe underwater! But totally worth it!)
1 lb unsalted butter
1/2 cup powdered sugar
1 egg yolk
1 jigger brandy
5- 51/2 cups cake flour
2/3 cups finely ground almonds
1. Cream butter for 10 minutes on medium speed, continue on medium high speed for 20 minutes or until butter is the consistency of whipped cream.
2. Add sugar and continue beating then add egg yolk. Mix well at low speed and add brandy.
3. Start adding flour until dough is slightly sticky. Add almonds, mix well and place in refrigerator to chill.
4. Begin shapping dough into 1/2 moons 1 tsp at a time. Insert 1 clove in top of each cookie. Bake at 325 degrees for 20-25 minutes. Cool a few minutes then place on paper that has been sprinkled with powdered sugar. Dredge in powder sugar, when cooled completely store in an air tight container.
Thanks for stopping by everyone, come back and visit us again soon,
We love that you stopped by and cant wait to see you again soon! If you liked Yuen Yarn, check out some of our older posts, Like us on Facebook, ,visit our ETSY shop or come see our website www.yuenyarn.com.