Ingredientes para Kourambiedes A Greek Christmas Cookie
- 1 cup (2 sticks) unsalted butter, softened
- Powdered sugar, for coating
- 2 large egg yolks
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 cup slivered almonds
- Rose water, for brushing
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Como fazer Kourambiedes A Greek Christmas Cookie
- Cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar in a stand mixer for 15 minutes, until light and fluffy.
- In a separate bowl, whisk together 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
- Add 2 large egg yolks, 2 tablespoons brandy, and 1 teaspoon vanilla extract to the creamed butter mixture. Gradually add the dry ingredients (from step 2) and 4 cups all-purpose flour, mixing until a soft dough forms. Do not overmix.
- Stir in 1 cup slivered almonds.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll small portions of dough (about 1 tablespoon each) into 1-inch balls between your palms.
- Place the cookies onto a baking sheet lined with parchment paper, leaving some space between each cookie. Gently flatten each ball slightly with your hand.
- Bake for 15-20 minutes, or until lightly golden.
- As soon as you remove the kourambiedes from the oven, lightly brush them with rose water.
- While still warm, generously roll the cookies in powdered sugar. Let them cool completely.
- Once cooled, arrange the kourambiedes on a serving platter, sifting additional powdered sugar between layers for a snowy effect.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
40g
Carbs
5g
