Traditionally a wedding cookie, Carol Ross creates this buttery Greek family recipe ideal for the holidays — thanks to their fall flavors of citrus and clove. It’s important, Ross says, to scoop and chill the dough rather than the other way around. “Since it’s mostly butter, the longer you chill the dough, the better it will be. The dough hardens and the flavor of the orange gets stronger.”

Kourambiethes | Makes 5 dozen
Recipe courtesy of The Baker's Rack 

INGREDIENTS
1 pound unsalted butter
1/4 cup white sugar
2 egg yolks
1/4 cup fresh orange juice, plus zest
1 ounce Grand Marnier or orange liqueur
5 cups all-purpose flour
1/2 teaspoon Kosher salt 
1/4 cup ground almonds 
Cloves
Powdered sugar 

DIRECTIONS
Combine butter and sugar. Add in the egg yolks, orange juice and orange liqueur. In a separate bowl, mix together flour, salt and ground almonds. Combine dry ingredients with wet ingredients. Finish by kneading the dough, adding more flour if needed until not sticky. Shape the cookies with a small cookie scoop and chill for at least a day. When ready to bake, preheat oven to 325 F. Each cookie gets a whole clove stuck in it. Bake for 35 minutes. Let cool slightly and then dust or roll in confectioner’s sugar. Pull the clove off before eating.