Preparation info
  • Makes


    2½ inch cookies
    • Difficulty


    • Ready in

      45 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

I am a fool for explosively light, crunchy with nuts, and powdery with sugar coating cookies with a lingering taste of butter. Many nationalities have a variation on this theme, such as Mexican or Portuguese wedding cakes, both made with finely ground pecans, but it is the Greek version (pronounced koo-rahm-BYEH-thes) that pleases me the most, especially this one. After I thought I had perfected the recipe, my protégé and closest friend David Shamah suggested using clarifie