What is better then sitting in a cozy chair with some hot cocoa in one hand and cookies in the other, during this time of year?
We all have our favorite cookies from the ones mom use to bake, to the special trip to the bakery once a year ones. We also have the cookies that we get to try during our lunch in the breakroom at work. This is a great time to check out traditional favorites from other states and cultures. One of our favorites is Kourambiedes. Traditional greek butter cookies that are made with almonds and covered in confectioner sugar. These heavenly dense and sweet cookies will sure be a knockout at any family, friend, or breakroom table. Make sure to make extra batches and bring treat bags, so people can bring some home.
KOURAMBIEDES (Greek Butter Cookie)
READY IN: 30mins
1cup icing sugar
1teaspoon baking powder
1⁄2teaspoon baking soda
1teaspoon vanilla extract
3 -4cups flour
1 1⁄2cups almonds, chopped and roasted
orange flower water (available in many ethnic groceries) or ouzo
extra icing sugar, for rolling the cookies in
- Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
- Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
- Let the dough stand for an hour at room temperature, covered with a clean dish towel.
- Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
- Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
- Bake at 350F for 15-20 minutes.
- Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
- Roll the hot cookies in icing sugar to cover and let cool.
- When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.