They gotta be good! Next in line is one of my very favorites. They're a cookie of Greek origin - and no doubt a staple of my youth. They're buttery and crumbly and sugary... everything a cookie should be!
Kourambiedes - makes about 4 dozen
Beat on medium speed until lightened in color and smooth and creamy:
3/4 lb (yes that is 3 sticks, no typo here) unsalted butter, softened
1/4 t. salt
Beat in until very fluffy and well blended:
2/3 c. powdered sugar
1 large egg yolk
2 T ouzo
1 t. vanilla
gradually add and stir until well blended and smooth:
3 c. AP flour, sifted.
Cover and refrigerate the dough until firm enough to shape into a ball (this takes about an hour, but more time wouldn't hurt - if anything your balls will keep their shape better)
To bake, position a rack in the upper third of the oven. Preheat the oven to 350. Grease cookie sheets.
Pull of pieces of the dough and roll into 1 inch balls. Space an inch or so apart on sheet.
Bake 1 sheet at a time until the cookies are very very slightly browned - about 14 - 18 minutes. Rotate sheet half way through. Remove sheet to a rack and let stand until cookies set slightly. NOTE - they will be very fragile, they may look set - give it another 5 minutes or I promise they will fall apart on you.
Move cookies to cooling rack and sift over cookies until evenly coated with 1/2 c. powdered sugar.
Enjoy - they really are something else. If you've never had Kourambiedes before... I advice you stop reading and start baking!
For future reference cookies
0 interesting ideas:
Post a Comment