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  1. Exported from MasterCook

  2. KOURABIEDES

  3. 30 Preparation Time :

  4. Categories : Cookies Greek

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 2 c Butter, unsalted

  7. 1 c Sugar, powdered

  8. 3 Egg yolks

  9. 3 tb Brandy

  10. 2 ts Vanilla extract

  11. 6 c Flour

  12. 1/2 c Almonds (blanched),

  13. -chopped

  14. 1 lb Sugar, powdered

  15. -(one package)

  16. Beat the butter with the sugar until it becomes

  17. fluffy. Add the egg yolks one by one, beating

  18. continuously. Add the brandy and vanilla.

  19. Blend in the almonds and the flour, a cup at a time.

  20. Use enough flour to get a firm dough (it may take a

  21. bit more or less than the amount mentioned in the

  22. ingredients list). Use your hands to do the mixing, as

  23. an electric mixer will be useless after the first two

  24. or three cups of flour have been added. Place the

  25. dough in the refrigerator for at least one hour.

  26. Shape the dough into balls, about one inch in

  27. diameter, flatten them and place on greased cookie

  28. 350 degrees F. for 20 minutes.

  29. Remove from the oven. Roll each cookie (while it is

  30. still hot) in the powdered sugar and put it back on

  31. the cookie sheet. Repeat this step once more, so that

  32. you get a thicker coating.

  33. Place the coated cookies on a platter, liberally

  34. sprinkling each layer and the bottom of the platter

  35. with powdered sugar. When you are done, there

  36. shouldn't be any sugar left. Let them cool and they

  37. are ready to eat!

  38. NOTES:

  39. Traditional Greek Christmas cookies coated with

  40. powdered sugar -- This is one of the two kinds of

  41. confection that are traditionally consumed in large

  42. quantities in Greece during the holiday season (the

  43. other is melomacarona). As a quick lesson in greek,

  44. "kourabiedes" (pronounced "kou-ra-bi-ETH-es", is the

  45. plural of the word "kourabies" (kou-ra-bi-ES). Now all

  46. you need to enjoy them is the recipe. I got this one

  47. from a Greek cookbook and translated it into English.

  48. The cookbook suggests the following variations:

  49. using ouzo or scotch instead of brandy, and almond

  50. extract instead of vanilla extract, but I have not

  51. tried any of them. Also, putting granulated instead of

  52. powdered sugar in the dough didn't seem to affect the

  53. recipe, there's so much sugar in it, that you couldn't

  54. tell the difference anyway.

  55. The cookbook also suggested using twice the amount

  56. of sugar for coating. This is obviously too much, but

  57. it should make you realize that you must really be

  58. liberal with the sugar!

  59. : Difficulty: Easy to moderate.

  60. : Time: 30 minutes preparation, one hour

  61. refrigeration, 20 minutes baking. : Precision:

  62. approximate measurement OK.

  63. : Kriton Kyrimis

  64. : Princeton University, Princeton, New Jersey, USA

  65. : princeton!kyrimis kyrimis

  66. princeton.edu

  67. : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -

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