Greek Christmas Cookies (Kourambiedes)
3 sticks unsalted butter, soft
1/2 teaspoon kosher salt
1/4 cup powdered sugar, plus additional for coating
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
About 45 whole cloves
In the bowl of an electric mixer fitted with the whisk attachment,
combine the butter and salt and whip until light and fluffy, 3 to 5
minutes. Add the sugar, egg, brandy, and vanilla and beat until all
of the ingredients are integrated. With the mixer on low speed,
gradually add sifted flour to the butter mixture. Using a rubber
spatula, remove the dough and transfer it onto a piece of waxed
paper or parchment. Refrigerate for about 45 minutes before rolling.
Preheat the oven to 350 degrees F.
After the dough has cooled, pinch off small pieces and roll them
into about 1-inch balls. Place them in a single layer with space in
between each, on a greased baking sheet. Repeat the process until
all of the cookie dough has been rolled. Place a clove in the center
of each cookie. Alternatively, shape the ball into half moons with a
clove in the center of each.
Place the sheets in the oven and bake until the cookies are just
slightly brown, about 15 minutes. Allow them to cool thoroughly, and
then roll them in powdered sugar.
3 1/2 dozen