KOURAMBIETHES (POWDERED SUGAR COOKIES)

This is my YiaYia’s recipe that my Mom made all the time for us growing up. It was always a favorite and my mom always knew when we were sneaking these cookies as they leave a trail of powdered sugar behind you!!

My Yia Yia’s Kourambiethes 

(Powdered Sugar Cookies)

Cookie Dough Ingredients

• 2 c Butter, softened to room temperature

• 1 Tbsp Vanilla Extract

• 1 Tbsp Almond Extract

• 1 Egg

• 4 c Confectioners Sugar, divided  

• 9 c Flour, divided

• 2 c Crisco

• 1 c Walnuts diced, optional

• 1 c Mini Chocolate Chips, optional

Cookie Dough Prep

1. Mix butter, crisco, vanilla and almond extracts, egg and 2 cups confectioners sugar.  

2. If using, add nuts or mini chocolate chips.

3. Add flour ½ cup at a time (8 cups) gradually until the dough leaves the bowl until stiff, not greasy. Add ¼ cup flour to the counter and place dough on the counter. Slowly knead the rest of the flour needed by hand.

4. Take a ¼ of the dough and roll into a flat circle about ¼ inch thick and cut out cookies using a small glass to make crescent shapes.

5. Bake 350°F for 10-12 minutes and let cool completely.  

6. Place 12-15 cookies in a gallon sized zip top bag, add 2 cups of confectioners sugar. Close up the bag & gently rock the bag back and forth to cover all cookies in sugar, remove from bag & store in an airtight container, repeat with remaining cookies.  Enjoy!

Note: This dough can be refrigerated for up to 1 week, or frozen for up to 3 months.  Once baked and cooled, the cookies can be frozen for 2 months minus the confectioners sugar.