Kourambiedes

Ingredients

8 tablespoons (1 stick) unsalted margarine
8 tablespoons (1 stick) unsalted butter
1 cup corn oil
5 tablespoons confectioners' sugar
2 eggs
1 teaspoon vanilla extract or 1/2 teaspoon Greek vanilla (granulated)
1 cup walnuts, chopped
1 tablespoon baking powder
4 to 4-1/2 cups flour
3 cups confectioners' sugar, to coat the cookies

Instructions

Heat oven to 350°. In a standing mixer, cream together 1 stick each of margarine and butter. At slow speed, add oil; then speed up and mix until smooth. Lower speed and add confectioners’ sugar; then speed up to mix. Add eggs and blend until smooth. Add vanilla and mix well, about 5 minutes. Add walnuts and baking powder and mix another minute. Add flour, one cup at a time, mixing well between additions. Turn mixer off and finish mixing by hand until dough is a solid lump (not too sticky, but not dry and crumbly). Let it rest 15 minutes. Roll dough into 1-inch balls and press onto ungreased baking sheets until they’re about ½-inch thick. Bake 20 minutes, until slightly golden. Cool about 5 minutes on baking sheets. Then gently, but thoroughly, dredge them in confectioners’ sugar. Serve warm for the most delicious flavor.

Yield: 

about 3 dozen cookies

Category

Course

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