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Average Rating:
Total Reviews: 4
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By The Olive Tree
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!
By CasMarino
New York City, NY
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.
By rach422
Spokane, WA
on September 01, 2012
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Just like the cookies I buy at the Greek Festival. My favorite, and now I can have them all year!
By Ericnaz
Phoenix, AZ
on August 13, 2012
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Best Kourambiethes recipe I've found yet.....Texture is perfect and flavor was exactly as I remembered years ago..(recipe from a Greek Neighbor...which has since been lost. This is the 4th recipe I've tried to recreate those and this is it...I used Metaxa (Greek Brandy and wouldn't change a thing. Thanks Michael Symon....you know your stuff.