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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
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + cooling
MAKES: 60 servings

Ingredients

  • 1 cup blanched almonds
  • 2 cups butter, softened
  • 2-1/2 cups confectioners' sugar, divided
  • 1 egg yolk
  • 3 tablespoons whiskey or orange juice
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking powder
  • Additional confectioners' sugar

Nutritional Facts

1 each: 128 calories, 7g fat (4g saturated fat), 19mg cholesterol, 51mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 2g protein Diabetic Exchanges:1 starch, 1-1/2 fat

Directions

  1. Place almonds in an ungreased 9-in. square baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring several times. When cool, process in a food processor until finely chopped; set aside.
  2. 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.
  3. Shape rounded tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° for 14-18 minutes or until set and bottoms are lightly browned.
  4. Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Yield: 5 dozen.
Originally published as Kourambiethes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p68


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