Mourabiedes Recipe
Mourabiedes
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 flour
2 pounds confectioners’ sugar
Preheat 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
Makes about 30
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