My daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions, including Christmas.—Carol Dale, Greenville, Texas
Kourambiethes
Kourambiethes
Prep Time
40 min
Cook Time
15 min
Yield
5 dozen
Ingredients
- 1 cup blanched almonds
- 2 cups butter, softened
- 2-1/2 cups confectioners' sugar, divided
- 1 large egg yolk, room temperature
- 3 tablespoons whiskey or orange juice
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- Additional confectioners' sugar
Directions
- Place almonds in an ungreased 9-in. square baking pan. Bake at 350° until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside.
- In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture.
- Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° until set and bottoms are lightly browned, 14-18 minutes.
- Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.
Nutrition Facts
1 each: 128 calories, 7g fat (4g saturated fat), 19mg cholesterol, 51mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 2g protein.
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