Friday, December 2, 2011

Walnut Greek Shortbread (Kourambiethes)

2 cups butter
½ cup white sugar
1 tsp vanilla
1 cup very finely chopped walnuts (toast walnuts first)
approximately 4 cups all purpose flour

Cream butter, sugar and vanilla with mixer until very light and fluffy (at least 10 minutes). Stir in nuts and most of the flour. Add enough remaining flour to make soft not sticky (but not dry) dough. Shape into ovals or balls. Bake at 300 degrees F until golden on bottom.

Put immediately onto a pan very heavily covered with sifted icing sugar. Sift icing sugar IMMEDIATELY OVER HOT COOKIES and roll gently to cover cookies. Let cool. Roll balls again in remaining icing sugar.

Place in red/green mini-muffin papers for a pretty Christmas presentation.

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