LOCATION: Recipes >> Holidays >> Greek Kourambiethes
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Greek Kourambiethes
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1 1/2 pounds butter, clarified and chilled
1/2 cup sugar
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 cup cognac or bourbon
2 cups chopped almonds, toasted
6 cups sifted all-purpose flour
rosewater
1 1/2 to 2 pounds powdered sugar
Beat butter with electric mixer until light and fluffy. Add 1/2
cup sugar and beat well. Dissolve baking soda in lemon juice, add
to butter mixture. Add vanilla, cognac and almonds. Gradually
add the flour, knead until soft, about 15 minutes. Pinch off small
amount of dough and shape as desired about 1/2-inch thick. Place
on ungreased cookie sheet and bake at 350-degrees for 15 to 20-minutes
or until very lightly browned. Remove from oven, sprinkle with
rosewater. While still warm, dip each cookie into a bowl filled
with sifted powdered sugar. Press the sugar all around with fingers.
Place on brown paper and sprinkle tops generously with additional
sifted powdered sugar.
Makes 30 large cookies or 50 small cookies.
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