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Kourambiethes

(Greek Powdered Sugar Cookies)

(by Lorraine Devon Wilke)

1 lb. butter, softened

3 egg yolks

1 c. powdered sugar

5 c. flour

1 - 1 1/2 t. vanilla

ground cloves, to taste

whole cloves

additional powdered sugar seasoned with ground cloves to taste

Preheat oven to 350 F.

Mix butter, egg yolks, 1 c. powdered sugar, flour, and vanilla thoroughly, adding ground cloves to taste.

(NOTE: The dough will be stiff and of fudge-like consistency, so you will have to hand-knead to mix all the ingredients together.)

Roll into 3/4-inch balls and place on ungreased cookie sheet.

Place a whole clove in the center of each cookie.

Bake approximately 15 - 20 minutes, until pale in color but with a hint of gold to the tops.

Move cookies from tray to rack, and, while they’re warm, roll them in the powdered sugar/ground cloves concoction until each is covered; transfer back to rack.

Once they are completely cooled, roll them in the powdered sugar/ground clove concoction one more time (or two; you can’t really can’t overdo the powdered sugar). Store in a container that offers a little air, as a completely airtight container may cause the powdered sugar to congeal. These are best enjoyed during their first few days, but you won’t find anyone turning them down a week later.

Make sure to let those eating them to remove the whole clove before they bite down. Nothing wrong with chewing a whole clove, but, then again, who wants to?

(I have never NOT doubled this recipe; it’s that popular in my family. A good plan, since these are at peak deliciousness in their first days, is to double or triple the recipe, then store the dough in a big bowl in the refrigerator, baking as needed throughout the season. And there’s no law saying these can’t be made at other times of the year too.)


(Read The Tipping Point, the story that accompanies this recipe.)

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