Kourambiethes (that’s koo-ram-BHEY-thes)

Summary – clarified butter creates a tender, nutty cookie that melts in your mouth.

Kourambiethes collage

Ooooo cookies this week! Great! What’s not so great, is it’s summer and H O T! Almost hot enough to melt the butter without help. But I digress.

clarified butter for Kourambiethes

About the clarified butter. The day before baking, I popped the pound of butter into my mini crockpot to melt it. Worked good and I didn’t have to stand over the stove. I poured it out through a strainer with cheesecloth, but the solids on the bottom weren’t particularly solid and the cheesecloth didn’t catch much of it. Yikes.

I ladled out a lot of the ghee and put it in a plastic container. The rest I left in a glass bowl. Put both containers in the fridge and crossed my fingers.

My plan to bake was to do it early Sunday morning. The forecast was a high of 95 and thunderstorms. So in the morning it was before the house turned into a sauna. I soaked my cooling cloth and got to work.

Kourambiethes clarified butterI started heating the oven and got the almond in to toast. I pulled out the clarified butter and it looked great! Nice color. I got it out of the glass bowl, and the milk solids settled out to the bottom of the bowl. Sweet! Just popped the butter brick out of the container and chopped it up a bit. Into the bowl with the sifted powdered sugar. Set the timer for 10 minutes and let it beat.

While I was doing that, I chopped the almonds down. I thought a knife would work but had to break out the mini chopper. And dirty another dish 😉

10 minutes later, I had a bowl of what looked like whipped cream. Cool! Added the other wet ingredients, using Grand Marnier instead of brandy or OJ. Orangey booze? Absolutely.

Added the dry ingredients and the dough came together. I covered it and gave it a rest in the fridge. IKourambiethes on baking sheet needed a rest in the fridge! Instead I had an iced coffee break. And heated up the house again in anticipation of cookies.

Fortified by cold caffeine, I broke out the silpat, baking sheet and cookie scoop. Scooped out a dozen, cooled off my hands, rounded and shaped them up. Into the oven for 8 then 8 minutes.

I got my cooking / sugaring station ready and offloaded my cookies to the rack. I loaded them down with a blizzard of sugar and got a 2nd dozen ready.

I could only bring myself to bake 2 sheets, since the temperature was heading into sauna-land.

raspberriesSo the verdict? Everyone seemed to like them! I tasted too much of the liquor so maybe next time I will use the OJ instead. And wait til cooler weather!

In thanks for treats, my neighbor was nice enough to bring over fresh raspberries from the bushes in her yard. They are so good!

Til next week and ElderBlueberry Pie!

 

 

Kourambiethes finished


 

This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.

6 comments

  1. Using a crock pot to clarify butter is brilliant! Your cookies look wonderful I wondered about Grand Marnier and nearly tipped some in but opted for orange oil instead. Did you freeze the rest of your dough? I froze a portion and baked them up last night. They baked up really well.

  2. Aimee, you brilliant girl, what a great idea to use the crock pot! I stood over two pounds of butter (for a double batch) on the stove and it wasn’t a brief task. Your cookies look delightful! Where are you? Sounds like we have similar weather. I’m in Durham, NC, USA. Happy to be baking along with you. Stop by and see my results if you have a chance. Michele at http://www.artfuloven.com

    1. Thanks Michele! I love love love crockpots! I make everything from breakfast to dessert, and use the small one to also melt chocolate and make velveeta queso dip. Up here in Schenectady NY the summer weather can run from Africa hot and humid to cold. And of course, on “baking days”, it gets hot o.O

      BTW your cookies looked great!

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