Kourambiedes, delicate, tender, crumbly and not too sweet despite a blizzard coating of powdered sugar, are Greek butter cookies. In May, Barbara Hansen watched the women at St. Nicholas Orthodox Church in Northridge make 3,000 kourambiedes for the church-sponsored Valley Greek Festival.
1 pound butter, softened 1/2 cup sifted powdered sugar, plus more for coating 1 egg yolk 1 tablespoon bourbon 4 cups flour, sifted
Whip butter in electric mixer about 25 minutes, until white and fluffy. Add 1/2 cup sifted powdered sugar, egg yolk and bourbon. Mix well. Add flour gradually and beat until dough is very soft but can be handled without sticking.
Shape dough into walnut-size balls. Place on ungreased baking sheets and flatten slightly. With finger tip, make depression in center of each.
Bake at 325 degrees until lightly browned, about 25 minutes. Immediately remove cookies from hot baking sheet and place on another baking sheet thickly coated with sifted powdered sugar. Cover with additional sifted powdered sugar. Cool completely. Place in individual paper cups and store in airtight container.