Kourambiedes (greek butter cookies)

36 servings

Ingredients

Quantity Ingredient
½ pounds Butter
¾ cup Confectioner's sugar
1 Egg yolk
1½ tablespoon Cognac or brandy
4½ cup Cake flour, sifted twice

Directions

1. Cream the butter in an electric mixer until thick and lemon colored. Sift confectioner's sugar and add it gradually to the butter. Add egg yolk, creaming well. Add cognac.

2. Gradually work in the flour to make a soft dough that will roll easily in the palm of the hand without sticking. If sticky, refrigerate the dough for 1 hour.

3. Preheat the oven to 350 degrees F.

4. Pat and shape the dough into balls 1½ inches in diameter.

Place on ungreased baking sheet and bake until sandy colored (not brown), about 15 minutes. Cool and sift over generously with additional confectioner's sugar.

These crumbly cookies, coated with confectioner's sugar, are traditionally served in Greek homes at all festive occasions. At weddngs they are served as a good luck token.

From: Wenonah's Pantry Recipe of the Week Wenonah's Pantry 3800 South Texas Avenue Bryan, TX 77803 (409) 846-8220

Typos courtesy of Wesley Pitts

Originally posted on FIDO Cooking on 4/29/94 Submitted By JR BYERS On 12-10-94

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