In Greek: κουραμπιέδες με καρύδια, say: koo-rahb-YEH-thes meh kah-REETH-yah
Kourabiethes (also kourambiedes) are sugared shortbread cookies made with nuts. In Greece, kourabiethes are served at special occasions and given as host/hostess gifts. This version calls for walnuts (or hazelnuts).
Prep Time: 45 minutes
Cook Time: 25 minutes
Ingredients:
- 1 1/2 cups of shortening
- 1 cup of confectioner's sugar
- 2 egg yolks
- 1 1/2 cups of olive oil
- 8 cups of flour
- 1/4 cup of brandy
- 1 teaspoon of baking soda
- 1/4 teaspoon of vanilla extract
- 1 1/2 cups of coarsely ground walnuts (or hazelnuts)
- .
- FOR TOPPING
- 1/2 cup of rosewater
- 1 1/2 cups of sifted confectioner's sugar (or more)
Preparation:
In a mixing bowl, beat together the shortening and sugar. Add egg yolks and beat for 10 minutes longer. Beat in olive oil, flour (add 1-2 cups at a time), brandy, baking soda, vanilla extract, and the nuts and continue beating (with dough hooks or by hand) until the dough is a cohesive soft mass.
Set the dough aside to rest for about 30 minutes.
Preheat oven to 320°F (160°C).
To make the cookies, start with a fistful of dough. Cookies can be round (flattened balls), oblong (flattened log shapes), or crescent shaped (photo), and should always be about 1/2 inch high. The dough can also be patted out to a height of about 1/2 inch and cut with a cookie cutter.
Place cookies on a greased cookie sheet and bake at 320°F (160°C) for 25 to 30 minutes.
Sprinkle with rosewater and dust with confectioner's sugar.
Yield: approximately 4 dozen sugared shortbread cookies with walnuts or hazelnuts
To serve:
Dust serving plates or platter with confectioner's sugar and add cookies. Give the tops another light dusting.