In Greek: κουραμπιέδες, pronounced koo-rah-bee-YEH-thess
These melt-in-your-mouth cookies are a tradition at holidays and celebrations. Kourabiethes are a shortbread-type cookie that can be made without the almonds, and shaped with a cookie cutter, as well. Don't skimp on the sugar dusting!
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 cups of butter
- 2 cups of confectioner's sugar
- 2 egg yolks
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 3 tablespoons of brandy
- 1 cup of coarsely chopped roasted almonds
- 12 cups (1 1/2 kg or 3 1/3 lbs) of all-purpose flour
- 1-2 pounds of confectioner's sugar (for dusting)
- rose water (optional)
Preparation:
Start with all ingredients at room temperature.
In a mixing bowl, cream the butter and sugar until white. Dissolve the baking powder in the brandy and slowly add to mixture, along with egg yolks, vanilla, and almonds. Add flour gradually. Knead the dough by hand until malleable.
Preheat oven to 350°F (175°C).
Shape the cookies by hand into dome-shaped circles about 2 inches in diameter and 3/4 inch thick, and place on a lightly buttered cookie sheet. Bake for 20 minutes at 350°F (175°C) until cookies barely start to brown.
While cookies are baking, sift confectioner's sugar onto a large tray or cookie sheet. As soon as the cookies are done, sprinkle with rose water (optional), roll in the sugar. When all the cookies have been coated once, repeat (without rose water) and cool. When cooled, place in layers on a serving platter that has been dusteed with sugar, sift a liberal amount of sugar on each layer.
Yield: 60 cookies
Variations: Substitute Ouzo for the brandy, or use orange juice to avoid using any alcohol.
Note: Traditionally, the cookies look like little mounds of sugar (see photo).
To store: Kourabiethes will keep for several months if stored in airtight containers. Make sure there's a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer with a covering of sugar. Wait one day after baking to cover with an airtight lid.
Too many cookies? The cookie dough can be divided, and the unused portion stored in the refrigerator. Wrap well in plastic wrap, and it will keep for up to two months. When ready to use, remove from refrigerator and let the dough sit for an hour. Then, beat with the mixer briefly to aerate the dough.