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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Greek Christmas Cookies (Kourambiedes) Recipe

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This recipe for Greek Christmas Cookies (Kourambiedes) is from The Chadwick Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 c butter
3/4 c sifted confectioner's sugar
1 large egg yoke (2 if small)
3 T brandy
4 1/2 sifted flour
1 c chopped almonds
Whole cloves (optional)
Rose or orange water
Extra confectioner's sugar
Directions:
Directions:
Preheat oven to 350º. Cream butter until light, creamy and fluffy. Gradually add the sifted confectioner's sugar and continue beating until smooth and well blended. Add the egg yoke and brandy and beat until smooth. Add the sifted flour and chopped almonds a little at a time continue beating for 30 min or until it is firm enough to handle easily (Or, as I prefer, beat the mixture for about 20. Flour hands, roll the mixture into a ball and wrap in wax paper. Refrigerate 1 hour).

With floured hands, roll dough into small balls, about 1 inch. Place balls on ungreased cookie sheet and stick a whole clove into the top of each cookie. Bake for 15 min at 350º. Always keep an eye on oven so that cookies don't burn. They should not brown on top.

Remove from oven and place in a large baking dish. While still hot spray cookies with rose water or ornate water and dust with sifted confectioner's sugar. Leave in dish to cool and dust again it's sugar.
Number Of Servings:
Number Of Servings:
50
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
The cookie dough can be divided and unused portion stored in the refrigerator. Wrap well with wax paper and place in zip lock bag. Dough will keep for up to 2 months. When ready to use, remove from refrigerator and let dough sit for 1 hour.

 

 

 

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