January 25, 2009

A New (To Me) Greek Cookie; Kourambiedes

One of the many things I love about cooking and baking is that no matter how old you are how many years you've been cooking, there is always something new to learn! It's so exciting to be a part of something that is ever changing and with the internet we are bringing foods from literally around the globe right into our own kitchens!

When I have time (insert a small chuckle here) I love to look up a new food that I had heard of, read about or heard someone mention. If I am reading a novel and see a particular food mentioned that I don't recognize, I love to look it up and find recipes. That's what I did with this one; Kourambiedes. I've never heard of them before, but found it was a Greek cookie. So of course I had to look through a couple Greek cookbooks from the library and online to see what they were. The end result is a recipe like this; compiled from two very similar sources and added to my collection... and yours!


1 c (2 sticks) butter, softened
1 large egg yolk
2 T brandy
1 t pure vanilla extract
2 c flour
3/4 c confectioners sugar, plus more for coating
1/2 t baking powder
1/8 t ground cloves
Dash of salt

In a large bowl, using an electric mixer, beat the butter at high speed until light and fluffy, about 10 minutes. Add the egg yolk, brandy and vanilla and beat until smooth. Whisk the flour with 3/4 cup of the confectioners' sugar, the baking powder, cloves and salt in a large bowl. Add this to the butter mixture in 3 batches, beating at low speed just until smooth. Scrape the dough onto a large sheet of plastic wrap or wax paper and roll into a 2-inch log. Wrap and refrigerate until firm, at least 30 minutes or up to 3 days.

Preheat the oven to 325°. Line 2 heavy baking sheets with parchment paper. Unwrap the dough and roll it into a perfect cylinder. Cut it into 3 equal pieces. Slice each piece crosswise into 12 cookies and arrange them on the prepared sheets about 1 inch apart.

Bake the cookies on the top and middle racks of the oven for 20 minutes, or until golden on the bottom; shift the sheets from top to bottom halfway through baking. Let the cookies cool slightly on the sheets, about 15 minutes.

Pour confectioners' sugar into a large baggy. Add the warm cookies in batches and gently shake to cover the cookie in confectioners sugar. Transfer the cookies to a sheet of wax paper and let cool.Print Friendly and PDF