Ingredients:

• 1 pound of Crisco Blue (All Vegetable Shortening)
• 1 pound of  unsalted lanctancia (Unsalted Butter)
• 6 tablespoon's Icing sugar
• 1 tablespoon Vanilla
• 6 egg yolks (only)
• 4 tablespoon's ouzo
• 1 package of almonds
• 5 (250ml) glasses of flour
• 4 tablespoon's of baking powder.

 

Preparation:

1. Place the Crisco and the lanctancia into a pan and heat at low until melted.
2. Place the sugar icing, vanilla and ouzo into a bowl.
3. Pour the melted butter into the bowl and mix with a spoon.  When lukewarm you can use your hands.
4. Add the egg yolks.
5. Add the baking powder.
6. Put the flour into the bowl and knead with hands until stiff (until hands not oily).
7. Preheat oven to 360 degrees Fahrenheit.
8. Mould the kourabiedes into different shapes.
9. Place the kourabiedes  into the oven, leave them in until  they are slightly brown.
10. Remove the kourabiedes and let them cool for several hours.
11. Now take the kourabiedes and dip them  into the icing bowl.

Makes: 4 dozen kourabiedes.