Kourambiethes

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 45 min
Cook: 30 min
 
YIELD: about 3 1/2 dozen cookies
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 350 degrees F.

Beat butter for 10 minutes with electric mixer until very light and creamy. Beat the egg yolks and vanilla in a separate bowl until lemon-colored, 1 minute. Add 1/2 cup sugar and beat for 10 minutes. Add egg mixture to butter and add brandy and the flour, a little bit at a time, until dough is soft.

Shape tablespoonfuls of dough into small crescents or balls and place on an ungreased baking sheet. Bake until very lightly browned, about 25 minutes. Cool for about 10 minutes on the baking sheets. Sprinkle liberally with sifted confectioners' sugar while the cookies are still warm. Continue to cool to room temperature.

Cook's Note: If the dough gets too warm and sticky while rolling the balls, re-chill it before continuing.

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Newest Ratings and Reviews

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  • on December 23, 2013

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    Worst recipe I've ever made. Tastes like a mouth full of dust. Dry. Waste of my time today.

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  • on November 27, 2012

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    Yes, Yes, Yes !!!!!!!! Poli nostima!!!!!! Are you married!!!!!!!!! If NOT come to me baby!
    I just finished them.I added a whole clove on top,like my giagia made them!

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  • on September 10, 2012

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    These are now by popular demand a regular feature in my cookie collection. Thank you, Michael Symon, for one more reason to worship the kitchen tile you walk upon. My notes: Even in cool room with low humidity, these take all 5 cups of flour and still the dough is too supple to form with the spoon-and-shape method; so what I do is divide the dough in two, and roll each half between sheets of wax paper to about 1/3" thickness. I stack them on a metal baking sheet in the freezer until they're stiff and cooled ALL THE WAY THROUGH. Then working very quickly from bottom to top of each rectangle with a round cookie cutter, I cut the first nick out of what would be the bottom circle, forming instead a crescent; removing the crescent and overlapping another nicked circle produces the next crescent, and so on. The colder the dough, the easier to handle, so keep it cool.

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