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 (Greek shortbread cookies)

11 thoughts on “Kourambiedes (Greek shortbread cookies)

  1. 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.

  2. 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.

    1. 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)

  3. 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.

  4. 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.

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