Every holiday season the kitchen begins to resemble a powdery blizzard of flour and sugar slightly dusting the counters and floors with its snow like velvetiness. A reminder of what is soon to come with winter’s wonderland, I begin my Christmas season making several batches of all my favorite holiday cookies, and Kourambiedes are at the top of the list.
These delicious crumbly short bread cookies, covered in a gluttonous amount of white powdered sugar have me reminiscing of childhood Christmas’s visiting relatives, sleigh rides and snowball fights.
Some things will never change!
These scrumptious treats are a traditional Greek holiday cookie and I’m sending them from our table to yours to enjoy this holiday season!
Here’s what you’ll need… 2 – 9 x 11 Cookie sheets, Flour Sifter, Oven Temp: 350 degrees, Bake time: 25 minutes. This recipe makes approximately 25 cookies.
Preheat your oven to 350 degrees
1 – 1 Lbs. Unsalted Sweet Cream Butter
4 – Cups Flour
½ – Cup Powdered Sugar
1 – Teaspoon Baking Powder
2 – Egg Yolks
2 Cups Powdered Sugar
Allow butter to reach room temperature. Beat the butter and powdered sugar in a stand mixer for 15 minutes, until white peaks are reached.
Slowly add egg yolks one at a time to butter mixture beating for five minutes. Combine baking powder and flour mix well, then add to mixture one cup at a time mixing well in between each cup.
Form round disc shape and place on greased cookie sheet. Bake cookies for 20 to 25 minutes or until a golden color. Remove from oven and let cool for one hour. Once cooled use flour shifter to drench cookies with powdered sugar until overflowing.