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Kourambiedes (Butter Cookies)

1 cup sweet butter
˝ cup sifted confectioners' sugar/ also extra for rolling cookies
1 egg yolk
2 TBLS Cognac or Mastiha
1 tsp vanilla extract
1 tsp baking powder
2 ˝ cups sifted cake flour
50 cloves
Rose water

Whip the butter with a paddle for 45 minutes.
Gradually add ˝ cup confectioners' sugar, egg yolk, vanilla and Cognac.
Continue beating on medium.
Sift flour with baking powder and blend in by hand.
Knead until dough is soft and can be rolled in a ball.
Break off pieces and roll into shapes.
Insert a clove in each cookie.
Bake 12 to 15 minutes in a 350 degree oven. Sprinkle lightly with rose water.

Sift about ˝ pound of confectioner's sugar on a piece of wax or parchment paper. Place hot cookies on sugar and sift some over the top. After 15 minutes roll cookies around to completely coat.

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