I can’t tell you how much I love these cookies because every time I make them, I can't stop eating. These are called Kourambiedes, or more commonly in English, Wedding Cookies. Every year I have these and share them with friends around the holiday season. I remember ever since I was a kid, whenever my mom would invite friends over, I would wake up to the smell of her homemade cooking. One of my favorites are her kourambiedes, which are delicate bite-size butter cookies heavily coated in powder sugar. When you bite into one, it melts in your mouth. It has a crunch from the almond, and is sweet and moist from the powdered sugar. If you have a sweet tooth, you definitely need to try this recipe.
Ingredients:
1 lb or 4 sticks unsalted butter
1 cup toasted sliced almonds (optional)
2 eggs
1 tsp vanilla or 1 tsp almond extract
5-6 cups of flour and 1 tsp baking powder
¼ cup of powdered sugar
1 jigger brandy
*Extra powdered sugar about 1 lb to sift on top of cookies*
Procedure:
Preheat oven to 350°F. Mix the butter and sugar together until creamy.
Preheat oven to 350°F. Mix the butter and sugar together until creamy.
Add eggs, brandy, vanilla/almond extract and slowly add flour until it makes a soft dough. Add sliced almonds.
Shape into small (bite size) balls and bake for about 20 minutes.
When cookies are removed from oven, place directly on powdered sugar and sift some extra on top.
Let them sit until cool, and then eat!
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