Kourambiedes A Greek Christmas Cookie
Basically a greek butterball cookie recipe. These, with melomakarona, are found in every greek home during the christmas holidays. I go through phases. One year, or for a couple of years, these are my favourites, then melomakarona are, and i keep switching back and forth. They're both wonderful! These keep wonderfully, long after christmas is over, if any are left.
Steps
Cream the butter and sugar in a mixer for 15 minutes , until it begins to turn white.
Mix in the baking powder , baking soda and salt.
Add the egg yolks , the brandy , vanilla extract , and gradually add the flour , until you have a dough that is neither too soft nor too firm.
Stir in the almonds.
Let the dough stand for an hour at room temperature , covered with a clean dish towel.
Next , with small amounts , shape small rounds by gently rolling the dough around between the palms of your hands.
Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
Bake at 350f for 15-20 minutes.
Immediately upon removing the kourambiedes from the oven , sprinkle them with rose water.
Roll the hot cookies in icing sugar to cover and let cool.
When cool , arrange on a pretty holiday platter , sieving more icing sugar between the cookie layers to give a snowdrift effect.
Ingredients
butter, icing sugar, egg yolks, baking powder, baking soda, salt, brandy, vanilla extract, flour, almonds, rose water