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Title: Kourambiedes
Categories: Cookie Greek
Yield: 50 Servings
| Karen Mintzias | ||
| 1 | c | Sweet butter |
| 1/2 | c | Powdered sugar |
| 1 | Egg yolk | |
| 2 | tb | Brandy or Cognac, (optional) |
| 1 | ts | Almond extract |
| 1 | ts | Vanilla extract |
| 1 | ts | Baking powder |
| 2 1/4 | c | Sifted cake flour; (or more) |
| 3/4 | c | Ground almonds; toasted |
| 1 | lb | Powdered sugar; sifted |
In electric mixing bowl, whip the sweet butter until it is fluffy and white. Continuing to beat on medium speed, gradually add the 1/2 cup powdered sugar, egg yolk, and flavorings. Meanwhile, sift the baking powder with the flour and gradually add to the batter, mixing by hand and working the flour thoroughly into the mixture before adding more. Mix in ground almonds. Knead until a soft, buttery dough is formed that will stay together when a little is rolled in the palms of your hands. Break off pieces slightly larger than a walnut, then roll into balls, half-moons, or S-curves. Place on cookie sheets allowing an inch between each. Bake on the center rack of a 350-degree oven for 12 to 15 minutes or until golden colored, not chestnut. Remove from the oven and carefully lift each Kourambie and place on a generous layer of sifted powdered sugar. Immediately sift more powdered sugar over to cover Kourambiedes. Allow to cool for 10 to 15 minutes before lifting and rolling to be sure they are evenly coated. May be served in individual fluted paper cups.
Modified from a recipe in "The Food of Greece" by Vilma Liacouras Chantiles.
Typed for you by Karen Mintzias
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