Butter bombs in powdered sugar
- 1 cup (1/2 pound) sweet butter
- 1 pound plus 1/2 cup sifted confectioners' sugar
- 1 egg yolk
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 1/2 to 2 3/4 cups sifted cake flour
- 50 whole cloves
- Rose water
- Heat oven to 350 degrees
- In a large bowl, whip the sweet butter by hand or using an electric mixer for approximately 45 minutes, until it is fluffy, white and sounds like the sea lapping against rocks. Continuing to beat on medium speed if using an electric mixer, gradually add the 1/2 cup confectioners' sugar, egg yolk and flavorings.
- Meanwhile, sift the baking powder with the flour and gradually add to the batter mixing by hand and working the flour thoroughly into the mixture before adding more. Knead until a soft, buttery dough is formed that will stay together when a little is rolled in the palms of your hands.
- Break off pieces slightly larger in size than a walnut, then roll in your palms and shape with your fingers into half-moons, pear shapes, mounded circles pinched gently on top with three fingers and mounded triangles (All traditional shapes). Insert the tip of the whole clove in the center of each or in the narrow ends of the pear-shaped kourambiedes.
- Place on cookie sheets allowing an inch between each. Bake on the center rack for 12 to 15 minutes or until golden colored, not chestnut.
- Remove from the oven and sprinkle rose water lightly on the cookies with your fingers. Using a flat spatula, carefully lift each kourambie and place on a generous layer of sifted confectioners' sugar. (Sift the sugar over the bottom of a cardboard box or onto waxed paper, so the excess may be reused.)
- Immediately sift more confectioners' sugar on top to cover the kourambiedes. Allow to cool for 10 to 15 minutes before lifting and rolling to be sure they are evenly coated. When thoroughly cooled, store in tins.
- Serve kourambiedes on dessert plates with freshly sifted confectioners' sugar on each.