Thursday, June 26, 2008

KOURAMBIEDES

So the wedding invitations are starting to arrive and that reminded us of those butter cookies that are served in some ethnic weddings... Mexicans called Mexican wedding cookies, Greeks call them Kourambiedes (Greek Christmas cookies) and we are sure there are at least a dozen names and reasons for these cookies.

So here is a recipe, enjoy!
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Kourambiedes Recipe by Christina Vassiliadis

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
  1. Beat butter with electric mixer until light and fluffy. Add 1/2 cup sugar and beat well. (I usually beat it for 20 minutes on a kitchen aid at number 3).
  2. Dissolve baking soda in lemon juice, add to butter mixture. Add vanilla, and cognac.
  3. Gradually add the flour, and at this point put in the almonds, knead until soft,
  4. Pinch off small amount of dough and shape as desired about 1/2-inch thick. You can also roll it out with a rolling pin and use cutter w/different shapes
  5. Place on un-greased cookie sheet and bake at 350-degrees for 15 to 20-minutes or until very lightly browned.
  6. While they are baking on a flat surface put wax paper and sprinkle some powdered sugar on it. Then remove the cookies from oven, sprinkle with rosewater and place them on the wax paper. While still warm, sprinkle tops generously with additional sifted powdered sugar.
  7. You can make anywhere from 30 large cookies to 50 small cookies.

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