Greek Cookies


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.

Makes 60

Greek Cookies








  • 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.