(This post was supposed to be posted on 9/27. oops.)
It’s recipe time! I haven’t had a moment to cook anything other than Lean Cuisine as of recent, but today is a special day. Not only do we open La Traviata tonight, but it’s also The Tenor’s birthday. Since he’s a good Greek boy (religiously, if nothing else) and I’m a good Greek girl, I figured, what the heck, lets bake the boy some cookies.
I decided to make him Pastoules. Koulourakia and Kourabiedes were getting a little old for me.
HERE WE GO:
3 stick (3/4lb) of unsalted butter at room temp
1cup of sugar (I used splenda blends to prevent ass expansion)
1 teaspoon of double acting baking powder
4 eggs, seperated
3 1/2 cups of all purpose flour
12 oz of chopped almonds (learn from my mistake. buy them prechopped. it took FOREVER.)
Powdered sugar for dipping
1 cup of jam (the original recipe called for marmalade or raspberry jam. I used a mix of marionberry, blackberry, and sugar-free strawberry. I’m strapped for cash.)
Pre-heat oven at 350. Cream butter and sugar in a large bowl. Add baking powder and egg yokes, one at a time. When yokes are blended, add flour, one cup at a time, until blended into a dough.
In a separate bowl, beat eggs til fluffy, but not stiff.
Shape dough into round flattened balls, about an inch wide. Dip each in the egg whites and then roll in the chopped almonds. Make a divot in each cookie and place it on a cookie sheet about 1 inch apart. Bake for 20-25 minutes until lightly brown. Let cool on the sheet and then dip in confectioners’ sugar. Place 1/4 teaspoon of jam in the center.
Yields 40-50 cookies.
- before the sugar and jam
