Kourambiedes (walnut Butter Cookies) Recipe
Yield: 24 cookiesRecipe by luhu.jp
Ingredients:
1/2 lbs: Butter, melted and cooled
1 tsp: Baking powder, double acting
2 tbsp: Sugar, confectioners
2 1/4 cup: Flour, all purpose
1/2 cup: Sugar, confectioners
1/4 cup: Walnuts, finely chopped
Directions:
Preheat the oven to 350 degrees (F). In a large mixing bowl,
combine the melted butter, 2 tablespoons of the sugar and the baking
powder and stir together with a large spoon. Sift in the flour about
1/4 cup at a time beating well after each addition, then stir in the
walnuts.
On a lightly floured surface, pat 2 tablespoons of dough at a time
into round cakes about 1
inches in diameter and
inch thick. Shape
into triangles by pinching and pulling out the sides of each cake
with your thumbs and forefingers. If you prefer "S" shaped cookies,
roll about 2 tablespoons of the dough at a time into ropes about 6
inches long and 1/4 inch in diameter, and twist them one at a time
into S shapes. Place the cookies about 1 inch apart on a large baking
sheet and bake in the middle of the oven for 15 minutes, or until
they are lightly browned and firm to the touch.
Cool the cookies on a rack. Just before serving, sprinkle the
cookies with the remaining
cup of confectioners sugar.
109 of 116
Source: Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 04-28-95
Source from luhu.jp
combine the melted butter, 2 tablespoons of the sugar and the baking
powder and stir together with a large spoon. Sift in the flour about
1/4 cup at a time beating well after each addition, then stir in the
walnuts.
On a lightly floured surface, pat 2 tablespoons of dough at a time
into round cakes about 1
inches in diameter and
inch thick. Shape
into triangles by pinching and pulling out the sides of each cake
with your thumbs and forefingers. If you prefer "S" shaped cookies,
roll about 2 tablespoons of the dough at a time into ropes about 6
inches long and 1/4 inch in diameter, and twist them one at a time
into S shapes. Place the cookies about 1 inch apart on a large baking
sheet and bake in the middle of the oven for 15 minutes, or until
they are lightly browned and firm to the touch.
Cool the cookies on a rack. Just before serving, sprinkle the
cookies with the remaining
cup of confectioners sugar.
109 of 116
Source: Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 04-28-95
Source from luhu.jp