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Cookies: Kourabiethes Recipe

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This recipe for Cookies: Kourabiethes is from The Cohen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  

1-pound unsalted butter, clarified.
1/4 cup confectioners’ sugar
1 egg yolk
2 teaspoons vanilla extract
5 to 6 cups cake flour
More confectioners’ sugar!
Directions:
Directions:
Clarify Butter: By melting a whole pound in a saucepan over the lowest temperature your burner allows. Do not stir. Leave the butter alone to melt slowly for about 20 minutes. The milk solids will look foamy and float on the surface of the butter.
Use a spoon to skim off the white foam, cleaning the spoon after every scoop.
Repeat until all the milk solids are removed.
Pour the liquid butterfat into a container, leaving behind in the pan any solids that settled to the bottom.
Refrigerate until the clarified butter has firmed up to a softened consistency.

Cookies! Cream this beautiful butter with 1/4 cup confectioners’ sugar and beat until light and fluffy, scraping down sides and blending very well.
Add egg yolk and then vanilla mixing in very well after each addition.
Fold in flour, a little at a time, blending it in gently by hand to form a soft and easy to handle dough. Avoid overmixing. May have leftover flour.
Take about a teaspoon of dough at a time and roll into balls and then flatten and pinch into little hats (nipples).
Place on a greased or silpat-covered baking sheet.
Bake at 350°F, 325°F convection for 10 to 15 minutes until barely golden. Dust liberally with more confectioners’ sugar while still hot.
Cool completely.
Stored in a cookie tin, they will keep well up to a month.
02/14/2025
Opa! Mamaka!

 

 

 

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