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!

Καλά Χριστούγεννα

Merry Christmas!

Kourambiedes

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

Cookie Dough:

1 – 1 Lbs. Unsalted Sweet Cream Butter

4 – Cups Flour

½ – Cup Powdered Sugar

1 – Teaspoon Baking Powder

2 – Egg Yolks

Topping:

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.