Kourambiedes

Greek Cookie recipes

1/2 pound (that's two sticks) room temp. unsalted butter 8 Tbsp. confectioner's sugar, plus more for dusting 1 large egg Zest of 1 lemon 2 Tbsp. grappa (or other brandy) 1 Tbsp. vanilla 1/2 tsp. ground cinnamon 1/2 tsp. baking powder Dash salt 1 cup finely chopped, blanched almonds 2 cups all-purpose flour (approx.)

-Using a food processor equipped with a steel blade, cream the butter and the confectioner's sugar. -Add the egg, lemon juice, grappa, and vanilla and continue to process until blended. -Gradually add the cinnamon, baking powder, salt, chopped almonds, and enough of the flour to produce a dough that is firm but not dry. -Chill the dough in the refrigerator 1/2 hour. -Preheat the oven to 350 degrees and grease 2 cookie sheets. -Take 2 tsp. of the dough and roll it by hand into a torpedo shape, 1.5 inches long by 1 inch wide at the center. Continue forming the rest of the dough and place the cookies 1.5 inches apart on the greased cookie sheets. Bake 2 sheets at a time for 20 to 25 mins., or until slightly firm but still white. -Remove from the oven, cool slightly, then roll the cookies in confectioner's sugar. Store in an airtight container. Opa! -Diana

Submitted by Diana Bogue
Contributed on: Wednesday February 18th, 2009