Kourampiedes recipe, a traditional Greek Christmas cookie full of butter aromas, covered in icing sugar. Sure to please everybody this festive season!
Servings 50 cookies
- 8 oz sheep and goat butter room temperature
- 1.4 oz confectioner’s sugar plus a lot more, to dust
- 1.1 lb all purpose flour
- 1/4 tsp. baking powder
- 5.2 oz white almond roasted at 320oF for 10 minutes
In a standing mixer, beat on medium speed the sheep and goat butter (which should be very softened) with the confectioner’s sugar, for about 20 minutes, until double in size with soft white peaks.
Using the paddle attachment, add the flour and baking powder to the mixture. Beat well on low-medium speed.
In the pestle and mortar, grind the almond. Add to the mixture and mix well.
Preheat the oven to 356oF and layer the bottom of two baking trays with parchment paper.
Roll approximately 1 tsp of the dough per cookie into a ball, and place on the baking tray. Continue until the dough is used up.
Bake for approximately 20 minutes, until they have a light golden color and are cooked through. Be careful not to overcook them.
In a baking dish, add confectioner’s sugar. Place the kourampiedes in batches, while still hot, and dust with more confectioner’s sugar, until fully covered with sugar.
Allow to cool and serve cold on a festive platter.
When completely cool, store the kourampiedes in airtight food containers.