Make Greek Kourabiethes for Christmas with Emmy Louvaris!
Ingredients:
3 1/2 – 4 Cups Flour Sifted (850g)
2 Cups Unsalted Butter (500g)
1/2 Cup Powdered Sugar (100g)
2 Egg Yokes
1 Egg
1 Teaspoon Baking Powder
1/3 Cup brandy
1 Teaspoon Vanilla
1 Lb Powdered Sugar for Dusting (450g)
3/4C – 1 Cup) Toasted chopped Almonds (150-250g)
Preparation:
- Using a mixer, beat butter and sugar for a long time until it’s light & whipped * Add the eggs, brandy, vanilla & mix until combined
- Sift flour and baking powder together and add to butter mixture one scoop at a time. (Depending on where you live, you may not use it all or you may need a little more)
- Once the dough begins to stiffen, knead well by hand until you can shape cookies into small balls without it being sticky
- If you are using Almonds alternate with flour. Again paying attention to consistency of dough
- Shape into small balls, press down to form a round and leave an indentation in the center. You can shape into half moons, “S” shapes or you can also use a cookie cutters
- Place cookies on a greased cookie sheet
- Bake in a preheated oven at 350 F for about 30 minutes or until slightly golden & the middle is crumbly not doughy
- Allow to cool
- Line a pan with about a 1/2 inch of powdered sugar, nestle the cookies in and using a sifter, dust generously
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