Kourambiedes are traditionally prepared for Christmas and New Year’s Day. The cookies are shaped into either crescents or balls and are sometimes decorated with a whole spice clove.
24 to 36 cookies
2 cups unsalted butter, softened
2 egg yolks
1 cup confectioner’s sugar
1 ounce anisette liqueur
1 cup finely chopped almonds (optional)
4 cups flour
1/2 teaspoon baking powder
Cream the butter in a mixer bowl for 40 minutes. Add the egg yolks, beating well. Stir in 1 cup confectioner’s sugar, anisette and almonds. Sift the flour and baking powder together. Add to the creamed mixture, stirring well. Chill the dough until firm. Pinch off small pieces of the dough and shape into crescents. Place on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes; cool on wire racks. Dust with confectioner’s sugar.