Return to Content

Kourambiedes

Kourambiedes
0 votes, 0.00 avg. rating (0% score)
by in Mar 2007
Submit a Recipe Image

Total Time: 25

Yield: about 3 dozen cookies

These shortbread-type cookies will melt in your mouth. Maria typically makes them for the winter holidays and for the end of the Easter meal. The most important ingredient, in her estimation, is the unsalted margarine.

Ingredients:

  • 8 tablespoons (1 stick) unsalted margarine
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup corn oil
  • 5 tablespoons confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract or 1/2 teaspoon Greek vanilla (granulated)
  • 1 cup walnuts, chopped
  • 1 tablespoon baking powder
  • 4 to 4-1/2 cups flour
  • 3 cups confectioners' sugar, to coat the cookies

Instructions:

Heat oven to 350°. In a standing mixer, cream together 1 stick each of margarine and butter. At slow speed, add oil; then speed up and mix until smooth. Lower speed and add confectioners' sugar; then speed up to mix. Add eggs and blend until smooth. Add vanilla and mix well, about 5 minutes. Add walnuts and baking powder and mix another minute.
Add flour, one cup at a time, mixing well between additions. Turn mixer off and finish mixing by hand until dough is a solid lump (not too sticky, but not dry and crumbly). Let it rest 15 minutes.
Roll dough into 1-inch balls and press onto ungreased baking sheets until they're about 1/2-inch thick. Bake 20 minutes, until slightly golden. Cool about 5 minutes on baking sheets. Then gently, but thoroughly, dredge them in confectioners' sugar. Serve warm for the most delicious flavor.
Updated Monday, February 12th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2