Food, Fun and Fabulous 66
Kourambiedes: Greek Wedding Cookies
yield: 4 dozen
4 sticks unsalted sweet butter
1 cup powdered sugar
1 egg yolk
¼ teaspoon cinnamon
1 ½ tablespoons bourbon or brandy
½ cup almonds, toasted and chopped
4 - 4½ cups flour, sifted
1 pound powdered sugar for dusting cookies
Melt butter, refrigerate until soft consistency, put
in an electric beater, and whip until light and fluffy,
about 20 minutes. Add sugar, beat five minutes
until smooth. Add egg yolk, cinnamon, clove, and
bourbon, and almonds and beat thoroughly.
Pour mixture into a large bowl and add flour, a
little at a time until a soft dough is formed that
can be handled easily. Pinch off pieces of dough,
about 2 tablespoons each, roll into balls, then
shape carefully into crescents. Place one inch
apart on baking pan and bake at 350 degrees for
30 minutes or until lightly browned.
Handling carefully, place cookies on a flat surface
that has been sprinkled with powdered sugar, and
sprinkle cookies liberally with powdered sugar
while still warm. If the sugar has dissolved, dust
again before serving.
These Greek butter cookies melt in your mouth. My mom
called them wedding cookies. They're crescent-shaped and
coated with powdered sugar. She had a wonderful "touch"
with pasty dough, pies, and cookies.
