Since I wanted to make enough for everybody (there are 22 students, plus I know the 16 kids in my homeroom class would want some...and I'd like to give some to the English-language grade 6 classes...plus my fellow teachers will want some...) so I needed a larger-volume recipe than the one I have in a recipe book, so I used one that Maria V. used in a post of her own, from Stephie's "Can You Cook" blog. This used imperial measurements (easier for me than metric, even though we officially adopted the metric system before I was born!), was double the volume of my usual recipe, was nut-optional and didn't include any alcohol (many recipes call for brandy or other liquors). I had to run to the store to buy orange juice (!), but it all worked out in the end...hours later!
I made one or two tweaks to the recipe - I can't have any nuts in the recipe because we have students with nut allergies at school, so instead of the almond extract that Stephie suggests, I added vanilla extract...I think it worked.
ΚΟΥΡΑΜΠΙΕΔΕΣ 2c. unsalted butter, softened
1/2 c. icing sugar, sifted
2 egg yolks, slightly beaten
1 tbs. vanilla extract
1/3 c. orange juice
1 tsp. baking powder
4 1/2 c. flour, sifted.
Preheat oven to 400 F. Cream butter till fluffy, add sugar and beat well. Add wet ingredients and mix.Combine flour & baking powder, sift and add to wet ingredients. Mix by hand, form into flattened crescents. Bake for 10-15 minutes. Cool on a wire rack, then place on a plate with a layer of icing sugar and dust each cookie. Enjoy!
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