Advertisement
Recipe: Kourabiethes
Similar Categories: Kourabiethes
KOURABIETHES
(Butter-Walnut Greeks)
2 cups all-purpose flour
3/4 cup ground toasted walnuts
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1/2 cup powdered sugar
1 egg yolk
2 tablespoons brandy
1/2 teaspoon vanilla extract
About 72 cloves, optional but traditional at Christmas
Additional powdered sugar
In a medium bowl, combine flour, walnuts, baking powder, and salt;
set aside. In a large mixing bowl, beat butter and sugar until
light and fluffy. Add egg yolk, brandy, and vanilla, beating well
after each addition. Cover bowl with plastic wrap and refrigerate
dough 3 to 4 hours, or until the dough is firm enough to handle.
Preheat oven to 325 degrees F. Grease 4 large baking sheets. Roll
rounded teaspoons of dough into 1-inch balls. If desired, insert
one whole clove in the top of each ball. Or, working with rounded
tablespoons of dough, use your palms to roll each piece back and
forth on a lightly floured work surface until it forms a 5-inch
rope. Form into the shape of an S. Arrange balls or S-shapes 1
inch apart on prepared baking sheets.
Bake 13 to 18 minutes or until barely golden. Place cookies on wire
racks. (The S-shaped cookies are very fragile, so handle them with
great care.) Immediately sift powdered sugar generously over cookies.
Cool completely on racks. Store in an airtight container at room
temperature 2 weeks; freeze for longer storage.
Makes about 6 dozen 1-inch balls; 4 dozen S-shapes.
(Butter-Walnut Greeks)
2 cups all-purpose flour
3/4 cup ground toasted walnuts
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1/2 cup powdered sugar
1 egg yolk
2 tablespoons brandy
1/2 teaspoon vanilla extract
About 72 cloves, optional but traditional at Christmas
Additional powdered sugar
In a medium bowl, combine flour, walnuts, baking powder, and salt;
set aside. In a large mixing bowl, beat butter and sugar until
light and fluffy. Add egg yolk, brandy, and vanilla, beating well
after each addition. Cover bowl with plastic wrap and refrigerate
dough 3 to 4 hours, or until the dough is firm enough to handle.
Preheat oven to 325 degrees F. Grease 4 large baking sheets. Roll
rounded teaspoons of dough into 1-inch balls. If desired, insert
one whole clove in the top of each ball. Or, working with rounded
tablespoons of dough, use your palms to roll each piece back and
forth on a lightly floured work surface until it forms a 5-inch
rope. Form into the shape of an S. Arrange balls or S-shapes 1
inch apart on prepared baking sheets.
Bake 13 to 18 minutes or until barely golden. Place cookies on wire
racks. (The S-shaped cookies are very fragile, so handle them with
great care.) Immediately sift powdered sugar generously over cookies.
Cool completely on racks. Store in an airtight container at room
temperature 2 weeks; freeze for longer storage.
Makes about 6 dozen 1-inch balls; 4 dozen S-shapes.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Kourabiethes
| Christmas Coffee | Frittata Di Porri (leek Frittata) |
