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Kourambiethes

Yiayia's Recipe

Kourambiethes

1 lb. unsalted butter, at room temperature

1 heaping tablespoon Crisco

3/4 cup powdered sugar

1 egg

1/4 cup brandy or cognac

a few drops cinnamon oil

5 -6 cups flour

whole cloves (optional)

1 lb powdered sugar for top

Cream butter in electric mixer until light and fluffy. Add powdered sugar gradually and continue beating. Add egg, blending well. Add cognac and cinnamon oil. Gradually add flour until a soft dough is formed that can be handled easily. Preheat oven to 350 degrees. Pat out small portion of dough about 1/2 inch thick and shape as desired by hand or cut with cookie cutters. If desired, place a whole clove in the center of each shape. Place on ungreased cookie sheet and bake for about 15 to 20 minutes until sandy colored (do not brown). Fill a bowl with sifted powdered sugar. While still warm, roll in powdered sugar. Place on brown paper or wax paper. When cooled thoroughly sprinkle tops generously with additional sifted powdered sugar. Makes 30 to 50 cookies depending on size.

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