Greek pastries are baked by Harriet Matthews in her traditional Greek bakery, RosieÕs Gleeka, in Canonsburg. Beside these is an icon of Mary and the Christ child.
Jasmine Gehris/Tribune-Review

Kourambiethes

These traditional butter cookies are made for holidays and weddings. This recipe was contributed to "A Taste of Greece & More" by the Daughters of Penelope Pieria, Chapter 228, All Saints Greek Orthodox Church, Canonsburg (1998, spiral), contributed by Esther Lucas.


1 pound unsalted butter, softened
2 large egg yolks
4 tablespoons (1/4 cup) granulated sugar
1 shot whiskey
4 to 4 1/2 cups all-purpose flour, sifted
Confectioners' sugar
Heat the oven to 350 degrees.

Mix the butter, egg yolks, sugar and whiskey. Beat until smooth. Gradually add the flour and mix well by hand until smooth. Shape into desired shapes (balls, crescents or an "S" shape).

Bake on ungreased cookie sheets for 20 to 25 minutes or until light brown. As soon as the cookies come out of the oven, sift confectioners' sugar over them, covering completely.

From, article, Awaiting Saint Nikolaos
By Karin Welzel
PITTSBURGH TRIBUNE-REVIEW
Wednesday, December 7, 2005