Title: Kurbietes (Butter Cookies)
Categories: Sephardic Greek Jewish Cookie
Yield: 30 Cookies

1	lb	Sweet butter, at room temp
6	tb	Confectioner's sugar
1 1/2	c	(abt) flour
2	ts	Vanilla extract
		Confectioner's sugar, for dusting

These simple, traditional cookies rely on fresh butter & correct amount of flour for their melting texture. Using the paper cups, as called for here, is not a necessity, but it does provide a neat way of dusting & serving.

1. Cream butter & sugar together. Gradually add flour, stopping when you have achieved a soft dough, then incorporate the vanilla. Do not add to much flour or dough will not be manageable & cookies may be hard.

2. Shape in dough into a rolling pin shape, a long roll 1-inch in diameter. Cut roll diagonally into 2-inch wide pieces. Put pieces on an ungreased cookie sheet & bake in a preheated 350 F oven until light brown, abt 1/2 hour.

3. Remove cookies from sheet, cool well, put each one cookie in a paper cup & dust w/confectioner's sugar. Serve w/tea or Greek coffee. Makes 30.

Recipe: "Sephardic Cooking" by Copeland Mark 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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