There are several types of popular Greek cookies but Kourambiethes are the most famous. They are made from butter, flour, eggs and sugar and baked until just crisp but still airy. Kourambietheshave a light and buttery flavor. Theses cookies are a popular cookie at most Greek bakeries. They can be shaped into crescent cookies or a round sugar cookie. They are dusted with confectioner’s sugar and sometimes, cinnamon is added. You will love these delicious Christmas cookies.
Greek cookies typically have rich, buttery bases with accents of stronger ingredients that round out the flavor. Cloves and deep accent flavors of orange and exotic spices help make Greek cookies unique. Greek cookies are a mainstay in most Greek homes and are a huge part of Greek cuisine.
You will need:
1/2 cup blanched almonds or pecans, toasted and coarsely chopped 1 pound sweet, unsalted butter 1 pound plus 3 tablespoons of powdered sugar 2 egg yolks 1 jigger cognac 1 teaspoon vanilla 3 cups cake flour 1/2 teaspoon baking powder
Melt the butter and place in refrigerator to cool until soft but not entirely solid. Add 3 tbs. of powdered sugar and beat at high speed for 45 minutes. Butter should be very, very pale, almost white. Continue to beat, adding in egg yolks, cognac and vanilla. Stir in nuts, cake flour and baking powder. The dough should be soft but not sticky. If the dough is sticky, continue adding flour a few tablespoons at a time. Shape about a tablespoon of dough into a ball or crescent, place on an ungreased cookie sheet about 2 inches apart. Bake at 350° F. for 15-20 minutes. Cookies should not get more than a light color.
Remove cookies from pan to cooling rack. Sift powdered sugar over the cookies. After cookies cool, roll each one in powdered sugar. Repeat the rolling in sugar procedure a second time. Place each cookie in a muffin cup for serving.