Channeling My Inner Paula Deen with Kourambiedes (Greek shortbread cookies)

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Any recipe that starts out with one pound of butter has got to be good. I’m sorry, but it’s just a fact. Kourambiedes are another one of my favorite cookies. They are basically the Greek’s version of shortbread cookies, and are rolled in powdered sugar. The cookies are really similar to Mexican wedding cookies/Russian tea cakes. If you were thinking maybe the pound of butter wasn’t rich enough, then surely the dousing of the cookies in powdered sugar adds that extra sweetness you want 🙂

The last time I made these, we were out of ouzo and brandy, so I used about 1 tsp. of almond extract and they were still really good, and more almond-y. I say this in case you tend not to keep liquor around the house and want to know if something can be substituted.  But today, I went the traditional route since I have a just-opened bottle of ouzo in the liquor cabinet.

I’m submitting these cookies over to Susan at FoodBlogga who is hosting a Christmas cookies event. New cookies are being added constantly, and I have been drooling over a large portion of them for days.

 

Kourambiedes
makes about 4 dozen
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1 lb. (4 sticks) unsalted butter, softened
2/3 cup confectioners sugar
2 egg yolks
1 tsp. vanilla extract
1 shot ouzo, brandy, or cognac
3.5 cups flour
1 tsp. baking powder
pinch of salt
2/3 cup roasted and crushed almonds
additional confectioners sugar, for rolling

Preheat the oven to 350.

Beat the butter until very creamy, a good 10-15 minutes. Add the sugar into the butter until incorporated and creamy. Beat in the egg yolks, one a a time, until well incorporated and finally, mix in the vanilla and the ouzo.

Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture slowly, until incorporated and a relatively stiff dough forms. Add more flour, if necessary. Knead in the almonds, and knead the dough 5 or 6 times.

Using tablespoon sized portions, roll the dough into whatever shape you want (I did crescents; in my family, crescents, rounds and esses were the most popular) and place on ungreased baking sheets. Bake for about 24 minutes or until done. Cookies should be slightly browned, but not too dark.

Let the cookies cool for ten minutes or so before rolling in powdered sugar.

Channeling My Inner Paula Deen with Kourambiedes (Greek shortbread cookies)

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  • tcmaryf

    My very fav cookie to make and eat. My kids used to tell ev one “please don’t breathe in” you might choke on the powdered sugar. Somewhat of a good warning, I think. One needs be careful not to choke on it. I went looking for this post, wanted check out your recipe in time for Christmas.

  • Lisa

    Want to make these but wondered where the cream is in the recipe. Instructions say add the the cream and sugar together after beating the butter. I love Kourambiedes since marrying into a Greek family.

    • elly

      There is no cream added, you just cream the butter into the sugar. I’ll make the instructions a little clearer.

  • vicky

    Elly, i wondering if i could put rum instead of brandy or ouzo?

    • elly

      I’ve never tried but I think it would be okay, and I’d probably use a lighter rum. You could also use rosewater (though I’m assuming you probably don’t have that around. :D)

  • vicky

    oh yes i do have rose water , i am bulgarian-armenian.. we use tons of rose water. Maybe i can make 2 portions with run and other half with rose water…Thanks for the tip.

  • vicky

    *rum

    • elly

      Hope you like them!

  • Barbara

    Is it normal to have a recipe where the eggs are used as an egg wash to top the cookies before going in the oven? It’s my yiayia’s, and now, i am hesitant in using it because the last time i baked her recipe was 3 years ago and i don’t remember how i used the eggs..in fact, it calls for two egg yolks, not even whole eggs.

    • elly

      I’ve never seen it personally, Barbara. My yiayias use egg washes for things like koulourakia, but not kourambiedes.