Thursday, December 15, 2005

Greek Wedding Cookies

Kourambiedes, or Greek Wedding Cookies, summon the feel of Christmas when they bake. Studded, with cloves they smell wonderful when they come out of the oven. Usually I don't like to recommend recipes with things that the average harried mom wouldn't have in her kitchen, but cake flour is a must for these cookies. Also, sifting is essential. I almost never sift even when a recipe tells me to, but I find this recipe works better if you do.

2 cups butter softened
1 egg yolk
1 1/2 tbsp brandy
4 1/2 cups sifted cake flour
whole cloves
1-1 1/2 cups confectioners sugar

Cream butter until thick and fluffy. Gradually add 3/4 cup sugar and then egg yolk. Mix well. Add brandy. Gradually add in flour, about 1/2 cup at a time. Dough should be soft but not sticky. If sticky refridgerate and hour, DON'T ADD MORE FLOUR. Spoon into 1 inch balls and stud with clove. Place on ungreased cookie sheet and bake at 350 until just golden, about 12 minutes. Cool and roll in more sugar. Yields about four dozen.

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