Kourabiedes
Greek Powdered sugar cookies
Kourabiedes, these melt in your mouth shortbread cookies are a must for your holiday table. These delicately sweet and ultra buttery cookies are packed with toasted almonds and a hint of Greek liquor Metaxa. In Greece these cookies are traditionally made with almonds but you can leave them out if you have nut allergies. They're crumbly, tender and deliciously unique. And although they're coated in confectioners sugar, surprisingly NOT overly sweet.
Tips & Tricks:
If you want to bake perfect Kourabiedes follow these two tips.
1) Do not add too much flour. If you’re using an electronic mixer, stop adding in flour once the dough cleanly separates from the side of the mixing bowl. It should be a soft dough. Remember these melt in your mouth; they’re not supposed to break your teeth!
2) Dust them with sugar when they are warm, so it soaks in. Reserve even more powdered sugar to dust them right before you serve them.
Ingredients:
35 cookies (approx. 25 grams each)
1 pound unsalted butter-room temperature.
1/2 cup powdered sugar (plus powdered sugar for dusting the cookies)
1 egg yolk
l/2 teaspoon baking soda (sift baking soda into flour)
1 ounce whiskey or brandy(Metaxa-special Greek liquor)
4 & 1/2 cups all-purpose sifted flour
½ cup of toasted finely chopped almonds
Cooking Instructions:
Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg yolk, metaxa and continue mixing on high until almost white and the mixture resembles butter cream.
Slowly add flour mixture, almonds and beat on low speed until mixed thoroughly. Don’t over-mix, though, or else the cookies will be too dense. Using your fingers, roll dough into 1-inch balls(approx. 25 grams each) Use your thumb to slightly indent the center. (this allows the powdered sugar to sit in the well) Place on a cookie sheet and bake in the center of the oven until cookies are lightly golden, which should take about 25 minutes. You may need to bake the Kourabiedes cookies in batches.
Let the Kourabiedes cool for 5 minutes and dust with powdered sugar. Allow them to sit for an hour to completely cool. Store cookies in an airtight container. Just before serving, dust the cookies with more confectioners’ sugar!
