International Recipes
Mourabiedes
Yield: about 30
Ingredients
- 1 1/2 cups butter
- 2 tablespoons confectioners' sugar
- 1 egg yolk
- 1/2 cup coarsely grated or finely chopped almonds
- 3 1/2 cups all-purpose flour
- 2 pounds confectioners' sugar
Instructions
- Heat oven to 275 degrees F.
- Cream butter until light and fluffy.
- Mix in the 2 tablespoons confectioners' sugar and egg yolk, creaming well. Beat in almonds. Stir flour; measure and gradually add just enough flour to make a soft dough that you can shape with your hands. Pinch off pieces of dough the size of a walnut and roll between your hands. Shape into half moons or stylized S shapes.
- Place on an ungreased baking sheet and bake for 45 minutes or until lightly browned.
- Remove from oven; let cool in pan until lukewarm.
- Sift confectioners' sugar onto wax paper.
- Carefully transfer the cookies from baking sheet to sugared paper. Sift more sugar over the top, coating them at least 1/4 inch with sugar. Let stand until cool; then store in a cookie jar or crock.