A Greek family celebration wouldn’t be complete without the delightful buttery goodness of Kourabiethes (koo-rah-BYEH-thes).
These are very rich cookies (as are most shortbread cookies) yet somehow lighter and melt-in- your-mouth good. Be sure to make extra because these will go fast!
Greek Shortbread Cookies with Powdered Sugar and Almonds.
- 2 cups butter (at room temperature)
- 1/2 cup sugar
- 2 egg yolks
- 2 tablespoon Brandy (substitute it with lemon juice)
- 1 cup toasted blanched almonds, finely ground
- 5 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 cup icing sugar
- 60 whole cloves
- In a large bowl of mixer, cream butter and sugar; Beat until and fluffy. Add egg yolk and brandy. Mix well. Stir in almonds.
- a medium bowl, combine flour baking powder and ground cloves. Gradually add to egg mixture working in with hands or pastry blender.
- Turn onto lightly floured surface. Knead until firm about 2 minutes. Shape into 1” balls; press a whole clove into each ball. Place 1” apart on ungreased cookie sheets. Bake in preheated 300 degree oven 20 minutes or until light brown. Cool in a wire rack. Dust generously with confectioners sugar. Serve in small paper liners if desired.