Recipe for Greek sugar cookies (Kourambethes)

Aug 27, 2009



 

  • 1 teaspoon of baking soda
  • 1/2 cup of  orange juice
  • 2 egg whites
  • 2 whole eggs
  • 3 cups of unsalted butter
  • 1 1/2 cups  of olive oil
  • 1 cup of confectionery sugar (Use sugar substitue like Splenda)
  • 1 1/2 pounds of unsalted toasted chopped almonds
  • 4 pounds of all-purpose flour
Beat eggs, whites and yokes together with orange juice and baking powder then add almonds. Whip butter, olive oil and confectionery sugar until fluffy white. Put everything together and mix in the flour. Kneed dough by hand and roll into elongated, football shaped, balls. Then flatten dough balls, just a bit, to get the cookie shape. Bake at 350 until light golden in color. Remove from oven and allow to cool. Top with a very heavy dusting of confectionery sugar (Splenda).

I can no longer eat them!

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