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

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