Kourambiedes (Powdered Sugar Cookies): Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe comes from Chrysanthe and Christina and is a family recipe, from Chrysanthe’s Greek heritage. These are buttery, sugary and beautiful, all you could ask for in a holiday cookie!

Click here to see our recipe database with more from past Cookie Swaps. 

Kourambiedes (Powdered Sugar Cookies) by Chrysanthe and Christina Toumanios

Kourambiedes  (Powdered Sugar Cookies) by Chrysanthe and Christina Toumanios

Ingredients

  • 1 lb. sweet butter
  • 1/2 cup confectioners sugar
  • 2 egg yolks
  • 1/4 cup orange juice
  • 1 tsp. vanilla
  • 1/2 tsp. jigger cognac
  • 5 cup flour
  • 1 tsp. baking powder

Instructions

  1. With electric mixer, cream butter until soft and light.
  2. Beat in confectioner’s sugar, egg yolks, orange juice, vanilla, cognac. Sift baking powder and flour and blend into butter mixture.
  3. Shape into small balls. Place on cookie sheet and bake at 350 degrees for 25-30 min.
  4. While still warm, sift additional confectioner’s sugar over top and sides of the cookies. Place in paper cupcake cups.
http://food.lohudblogs.com/2014/12/15/kourambiedes-powdered-sugar-cookies-journal-news-cookie-swap-2014/

Ingredients:

1 lb. sweet butter

1/2 cup confectioners sugar

2 egg yolks

1/4 cup orange juice

1 tsp. vanilla

1/2 tsp. jigger cognac

5 cup flour

1 tsp. baking powder

Instructions:

With electric mixer, cream butter until soft and light.

Beat in confectioner’s sugar, egg yolks, orange juice, vanilla, cognac. Sift baking powder and flour and blend into butter mixture.

Shape into small balls. Place on cookie sheet  and bake at 350 degrees for 25-30 min.

While still warm, sift additional confectioner’s sugar over top and sides of the cookies. Place in paper cupcake cups.

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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