"Kourambiedes" Greek Christmas Cookies
This recipe is one of the very few I have from my parental grandmother who immigrated to Calif. in 1946 and was given this recipe from her mother.
Hope you try these delicious cookies and enjoy them as much as we do.
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- 2 c
- 3/4 c
- confectioner's sugar
- egg yolk
- 3 Tbsp
- 4 1/2 c
- sifted flour
- 1 c
- almonds, unsalted, toasted & chopped in large pieces
- whole cloves (optional)
- extra confectioner's sugar for dusting baked cookies
- variations: substitute ouzo for the brandy, or use orange juice to avoid using any alcohol.
1Cream the butter until light, creamy & fluffy. Gradually add the sifted icing sugar & continue beating the mixture until smooth & well blended. Add the egg yolk & the brandy and beat until smooth.
2Add the sifted flour & chopped almonds a little at a time continue beating for about half hour or until it's firm enough to handle easily.
6Note: We usually place them on a round platter in a pyramid shape and then dust them all over.
Too many cookies? The cookie dough can be divided, and the unused portion stored in the refrigerator. Wrap well in plastic wrap, and it will keep for up to two months. When ready to use, remove from refrigerator and let the dough sit for an hour. Then, beat with the mixer briefly to aerate the dough.
To store: Kourabiethes will keep for several months if stored in airtight containers. Make sure there's a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer with a covering of sugar. Wait one day after baking to cover with an airtight lid.
They also keep and freeze beautifully, and when serving to others after they have been stored, just give them a fresh coat of confectioners sugar.
Only one negative - you can't sneak eating one of these because of the confectioners sugar dusting you get all over yourself!"