Special Holiday Recipe: Kourambiethes (Greek Butter Cookies)
By Nora Firestone
Kourambiethes are served!
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I remember learning to bake these great traditional butter cookies with my mother, who's half Greek, at Christmas time when I was a kid. Fond memories have shaped a continued tradition around my own home. Even my daughter's teenage friends request these light, crumbly treats! The key, I learned way back when and I've never questioned, is to sift the flour several times before adding it. I was taught to sift it five times, but I usually sift only three or four times. See my recipe below. For a tangy, key-lime kind of kick, add some grated lime zest (the green part of the peel) to the dough and let the dough sit covered with plastic wrap in the refrigerator overnight. Enjoy! And let me know how yours turn out!
P.S. Note that the butter should be sweet, unsalted butter. |
Click the file below to download and print this recipe:
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Form small crescents. The dough will not spread; it will hold its shape.
Bake more at one time by spacing them close together.
Place hot, baked cookies on a paper towel or paper bag to absorb extra greese. Let them cool.
When cookies are cooled, coat them with powdered sugar and serve!
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