This is a very special recipe for me. Kourambiethes (pronounced koo-rum-byeh-dthes) is a cookie recipe given to me by my Greek in law. This is a cookie that she made on all special occasions; parties, holidays, birthdays, or whenever asked to bring a dessert of some type, this was her go to recipe. Traditionally these cookies are made for Christmas and Easter. Buttery, with a faint almond taste, these are reminiscent of shortbread cookies. I love this recipe; so easy, delicious and melt in your mouth good! Try this for an authentic Greek dessert! This recipe makes 3 dozen cookies.
1 Cup Butter
4 Tablespoons Powdered Sugar
1 Oz. Whiskey
1 1/2 Teaspoons Vanilla
1 Teaspoon Almond Extract
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 1/2 Cups Flour
1 Cup Additional Powdered Sugar for Rolling Cookies
Heat oven to 350 degrees.
Beat together butter and the 4 Tablespoons of powdered sugar until light and fluffy, about 3 to 4 minutes.
Beat in egg. Add whiskey, vanilla and almond extract. Beat well. Sift together flour, baking powder and baking soda. Add to mixture; stir in, do not beat. Dough should be soft but not sticky.
Pinch off one inch balls of dough and shape into crescents. Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until bottom is lightly browned.
Place cookies on wire rack and let cool for about 5 to 6 minutes. Roll in additional powdered sugar. This easy recipe makes 3 dozen cookies.