Snow Coated Vanilla Bourbon Christmas Butter Cookies
I spent it in the kitchen tackling my baking skills. That’s right I thought it was about time to tackle this one. I spent a few hours tweaking, experimenting with different ingredients on another favorite Greek Christmas Cookie. The Snow coated Almond Butter Cookie, or otherwise known as Kourambie. This cookie is also at the top of everyone’s Christmas Cookie to-do list along with the Greek Walnut Cookie.
I was finally done tweaking, experimenting, I popped the cookies into the oven. When the cookies were done, I had to try one and I have to say that I truly liked the outcome. The taste, shape everything about the cookie.
The original recipe is a staple in Greek Cuisine, I posted the original recipe last year in December if anyone is interested in trying it out. This year I wanted to try something new, for instance, the taste by adding Vanilla Bourbon paste combined with a tad of brandy. I also star-shaped the cookies instead of the traditional half-moon cookie shape. (that’s the way my mom and aunt shape the cookie)
- 6 people
- Prep time: 30 Minutes|Cook time: 35 Minutes|Total time: 1 Hours 5 Minutes
- In a medium bowl add in flour and baking soda, stir dry ingredients. Set aside ½ tablespoon of butter. Beat remaining butter until fluffy. Add in egg and beat for a few seconds.
- In the meantime in a small saucepan, add-in the ½ tablespoon of butter and almonds. Stir until golden brown.
- Combine dry and all remaining wet ingredients until it forms into dough. Add in the Vanilla Bourbon paste and kneed for a few minutes. Wrap in plastic and place into the fridge for 15 minutes.
- Remove plastic and roll out dough but not too thin. You want to make this cookie as thick as possible. Use the cookie cutter to shape out as many cookies as possible.
- Place cookies into a baking pan and bake at 180 degrees until golden brown.
- Cookies should be sugar-coated when hot.
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