Some Ancient Greek recipes using olive oil

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Approximately 40 cookies

500 ml (2 cups) soft butter
125 ml (1/2 cup) sugar
1 egg yolk
50 ml (2 tbsp) cognac
5 ml (1 tsp) vanilla
500 g (4 cups) flour, sifted
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) cloves
Pinch salt
125 ml (1/2 cup) blanched almonds, toasted and chopped
Confectioners` sugar

Cream butter and sugar until fluffy. Beat in egg yolk and continue beating until mixture is a lemon colour. Add cognac (or brandy) and vanilla. Resift flour, baking powder, cloves and salt. Work in the flour mixture and almonds. Knead well. Dough will be stiff. Chill for 30 minutes. Roll into a long log, 1 cm (1/2-inch) thick. Cut into 5 cm (2-inch) pieces. Put on buttered cookie sheets and shape into crescents. Bake in preheated 180º C (350º F) oven for 20 to 25 minutes or until barely golden. Cool and dust with confectioners` sugar.

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