Greek Kourabiedes

Posted On November 28, 2006

Filed under Hellenic Food
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Comments Dropped one response

Ingredients >
1 lb. unsalted butter, softened
3/4 c. sugar
1 egg yolk
1 1/2 oz. whiskey
4 c. unbleached flour
Pinch baking soda
1/2 c. finely chopped pecans or almonds
Confectioners’ sugar

Method >
Melt butter, allowing it to brown slightly, then let cool.
Cream butter, beat in sugar, then yolk and whiskey.
Beat in 2 cups of the flour a little at a time.
Stir in remaining flour, but only enough to produce a soft but firm dough. Stir in nuts.
Preheat oven to 350 degrees.
Pinch off walnut-size pieces of dough and roll into balls. Arrange balls 1 inch apart on an ungreased cookie sheet and bake about 20 minutes or until lightly browned.
Remove cookies from oven and sift confectioners’ sugar over them. When cookies have cooled, transfer to waxed paper that has been covered with more confectioners’ sugar. Sift on more sugar, if desired, and place each in a paper muffin liner.
Store cookies in airtight tins with waxed paper between layers.
Recipe should make about 5 dozen cookies.

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One Response to “Greek Kourabiedes”

  1. Greece

    Great recipe!Kourabiedes are delicious 🙂