Kourambiedes (walnut butter cookies)
24 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter; melted and cooled |
| 2 | tablespoons | Sugar, confectioners |
| ½ | cup | Sugar, confectioners |
| 1 | teaspoon | Baking powder, double acting |
| 2¼ | cup | Flour, all purpose |
| ¼ | 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 ¼ 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 ¼ 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.
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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 04-28-95