Traditionally prepared for Christmas, kourambiedes are supposed to be delicate melt-in-the-mouth treats. You find similar cookies in various Middle Eastern countries, often sprinkled with rose water or citrus flower water just before they are rolled in confectioner’s sugar.
The old island recipes called for lard, as butter was not a common ingredient, while the special lard from the belly of the freshly slaughtered pork was used for these, and other festive winter sweets .
In most recipes from the mainland and the north kourambiedes are made with the strongly-flavored sheep’s milk butter, while there are also also somre Lenten versions made with olive oil.
Today most homes and bakeries prepare the cookies exclusively with butter, or a combination of butter, often with some sheep’s milk butter. I do love this old, Cycladic version which you can try if you can get good lard.
Makes about 30 large or 40 small cookies. (more…)
