Kourambiedes are my favorite Greek cookies of all time. They can be made for every holiday, but my Giagia makes them for me whenever I ask... My mother makes them for Christmas and Easter, and we give platters of them to our friends and family.
Kourambiedes- Greek Powdered Sugar Cookies
Ingredients: Yields about 30 kourambiedes
- Pre-heat oven to 400 degrees F.
- Whip butter in electric mixer until fluffy.
- Add sugar, baking powder, egg yolks, and cognac, and beat well.
- Add chopped almonds and mix until evenly distributed.
- Add flour, a little at a time, and continue mixing, until non-sticky dough is formed.
- Use rolling pin and roll out dough to a 1/2 inch thickness and use 2 inch round cookie cutter to make even sized cookies.
- Repeat rolling and cookie cutter process until all dough is used.
- Place kourambiedes on greased cookie sheet allowing enough space in between each cookie for rising while baking.
- Bake for approximately half hour, until a light golden color.
- Line a clean table surface with parchment/wax paper, and sift a layer of confectioner's sugar on the wax paper.
- Place hot cookies over the confectioner's sugar, allowing 1 inch around each kourambie.
- Sift remaining confectioner's sugar thoroughly covering each kourambie.
- When cooled, place kourambiedes individually in cupcake liners and serve.
Kourambiedes- Greek Powdered Sugar Cookies
Ingredients: Yields about 30 kourambiedes
- 1 lb. whipped sweet butter
- 3 tablespoons confectioner's sugar
- 2 tablespoons baking powder
- 2 egg yolks
- 1/4 cup cognac
- 1/2 cup chopped, slivered almonds
- approximately 4 lbs. all-purpose flour
- 3-4 lbs. confectioner's sugar, for coating the cookies
- Pre-heat oven to 400 degrees F.
- Whip butter in electric mixer until fluffy.
- Add sugar, baking powder, egg yolks, and cognac, and beat well.
- Add chopped almonds and mix until evenly distributed.
- Add flour, a little at a time, and continue mixing, until non-sticky dough is formed.
- Use rolling pin and roll out dough to a 1/2 inch thickness and use 2 inch round cookie cutter to make even sized cookies.
- Repeat rolling and cookie cutter process until all dough is used.
- Place kourambiedes on greased cookie sheet allowing enough space in between each cookie for rising while baking.
- Bake for approximately half hour, until a light golden color.
- Line a clean table surface with parchment/wax paper, and sift a layer of confectioner's sugar on the wax paper.
- Place hot cookies over the confectioner's sugar, allowing 1 inch around each kourambie.
- Sift remaining confectioner's sugar thoroughly covering each kourambie.
- When cooled, place kourambiedes individually in cupcake liners and serve.
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