This is Grandma Hopa's original recipe that she made every year for Christmas and other special occasions. These melt in your mouth, they are so good.
From: Dorothy Morris
1 lb. unsalted butter (softened)
1 egg plus 1 yolk
1/4 c. powdered sugar
1 tsp. vanilla
1 jigger whiskey (opt.)
4-5 c. flour
1/2 c. crushed almonds, white roasted
1 lb. powdered sugar
Put butter into electric mixer bowl and whip for 30 minutes. Add the powdered sugar, eggs, vanilla, beating thoroughly after each addition. Add flour a little at a time until a soft dough is formed that can be handled easily. Roll into small balls. Place on cookie sheet. Bake at 350 for 15 minutes. When done, sprinkle liberally with powdered sugar while still HOT. The secret to good Kourambiathes is in NOT making the dough stiff. The amount of flour needed varies with the humidity and temperature. If there is a question about how much flour, bake a cookie and see if it is okay before adding more flour.
What do you do with the almonds?
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