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Kourambiethes	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.4 stars stars based on 12 reviews
  •   89% would make this again
  • Review this recipe  Read reviews
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1/2 cup blanched almonds or pecans, toasted and coarsely chopped
1 pound sweet, unsalted butter
1 pound plus 3 tablespoons of powdered sugar
2 egg yolks
1 jigger cognac
1 teaspoon vanilla
3 cups cake flour
1/2 teaspoon baking powder

Melt the butter and place in refrigerator to cool until soft but not entirely solid. Add 3 tablespoons of powdered sugar and beat at high speed for 45 minutes. Butter should be very, very pale, almost white. Continue to beat, adding in egg yolks, cognac and vanilla. Remove bowl from stand mixer and stir in nuts, cake flour and baking powder. The dough should be soft but not sticky. If the dough is sticky, continue adding flour a few tablespoons at a time. Shape about a tablespoon of dough into a ball or crescent, place on an ungreased cookie sheet about 2 inches apart. Bake at 350 F for about 15-20 minutes. Cookies should not get more than a scant color. Remove cookies from pan to cooling rack. Sift powdered sugar over the cookies. After cookies cool, roll each one in powdered sugar. Repeat the rolling in sugar procedure a second time. Place each cookie in a muffin cup for serving.

These cookies keep extremely well when stored in an airtight container and kept in a cool spot. If you store them, refresh with a bit of sifted powdered sugar.

Note: Originally posted in 1996 by "BesBaklava" to the now-defunct Holiday Cookie Club at Bes says this recipe: "took an honorable mention in this year's Chicago Tribune Christmas Cookie Contest, judged by none other than Julia Child!"

Photo by susansimon under Creative Commons license

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Reviews of Kourambiethes:

6-12 of 12 reviews   Next >>

  A cookie baker  Dec 15, 2010
Would make this again.
Great Greek Xmas cookie. Tasty and authentic! 5 stars

  baker in UK in UK  Dec 1, 2009
Would not make this again.
Way too much butter in this recipe. The cookies literally disintegrate when picking up. I will keep looking elsewhere. 1 star

  A cookie baker in new york  Dec 11, 2008
Would make this again.
great 5 stars

  jordan in Tennessee  Oct 1, 2008
Would make this again.
very good flavor, but very dry. still good though! 4 stars

  A cookie baker  Dec 21, 2007
Would not make this again.
This recipe turned out horrible for me. I followed it exactly. The cookie was awful. Mushy, yuck. Something is very wrong. 1 star

  A cookie baker in new jersey  Dec 6, 2007
Would make this again.
I tried other recipes and the cookies did not come out as well. mainly because this recipe was more descriptive with the texture of the mix as you make it. When I made them following these directions, my kourambiethes came out much better. 5 stars

  mary  Nov 8, 2006
Would make this again.
sooooooo good 5 stars

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