Ingredients:
1 lb (450
grams) sweet butter, softened
2 egg
yolks
4 tbs confectioners sugar
4 tbs orange juice
1 oz brandy, whiskey, or ouzo
3 ¾ cup flour
½ cup cornstarch
6 tbs ground almonds
1 lb (450
grams) confectioners sugar for topping
Directions:
Preheat oven 350° F
(180o C)
Beat butter in electric mixture for
10 minutes or until white and creamy. Add the sugar, egg yolks, orange
juice and brandy, beating all the while until thick. Scrape down the sides
of the bowl as needed.
Sift the flour and cornstarch into
the bowl and continue mixing.
Finish by kneading for 5
minutes. Add nuts last.
Pinch off small pieces of dough and
form into crescents. Place on ungreased cookie sheet.
Bake for 25 minutes or until lightly
browned.
Sift 1 cup of confectioner's sugar onto dishes or trays
large enough to hold kourambiethes all in one layer. Transfer cookies to
dish. Sift remaining sugar on top an sides. Cool at least for four
hours before eating.
Yield: 40 kourambiethes.
Note. Stores well in a tightly
closed container.
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