It’s been a long time since I posted a recipe in my blog and also many days have passed from my latest post. December proved not so easy… many obligations and other things to catch up, many unscheduled events and incidents. Finally, this Sunday I found some time to make “kourabiethes”, the traditional Greek butter cookies with icing sugar, which are my husband’s favourites Christmas treat. I think I like more melomakarona (greek shortbread cookies with syrup), but after discovering how easily kourabiethes are made, I think it’s the time to change my mind …
250 gr. butter
60 gr. icing sugar
1 egg yolk
400 gr. all purpose flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 teaspoon cognac, or brandy
1 vanilla extract
500 gr. icing sugar to sift over the top when they are ready
1. Preheat oven to 170°C (340°F).
2. Beat the butter with a mixer very well and on high speed at least 10 minutes to become creamy.
3. Add the icing sugar and the egg yolk gradually without stop beating.
4. Add the rest ingredients and the flour gradually.
5. When the dough is smooth and fluffy, make small balls and put them on a baking paper.
6. Bake them for 20 to 30 minutes to 170°C (340°F) in the air to take a light golden color.
7. Let them cold and sift them with a lot of icing sugar.
Traditional recipes and especially greek sweets are like an ongoing experiment… You can use so many different ingredients in different portions and have a delicious result most of the times!!! Kourabiethes are usually made with self-raising flour and almond meal (ground almonds), but this version is equally delicious if you are lacking materials !!!