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"kourambiedes" greek christmas cookies

(5 ratings)
WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

Kourambiethes along with Melomakarona are the most popular Christmas holiday treats. Every home has a platter (homemade or store bought)of these cookies to treat guests during the holidays. Found in sweet shops from the beginning of December til Epiphany (Jan. 6th) Due to their color also made for engagments, weddings, christenings & namedays. This recipe is one of the very few I have from my parental grandmother who immigrated to Calif. in 1946 and was given this recipe from her mother. Hope you try these delicious cookies and enjoy them as much as we do.

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(5 ratings)
yield 30 -50 depending on shape & size.
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For "kourambiedes" greek christmas cookies

  • 2 c
    butter
  • 3/4 c
    confectioner's sugar
  • 1
    egg yolk
  • 3 Tbsp
    brandy
  • 4 1/2 c
    sifted flour
  • 1 c
    almonds, unsalted, toasted & chopped in large pieces
  • whole cloves (optional)
  • rosewater
  • extra confectioner's sugar for dusting baked cookies
  • variations: substitute ouzo for the brandy, or use orange juice to avoid using any alcohol.

How To Make "kourambiedes" greek christmas cookies

  • 1
    Cream the butter until light, creamy & fluffy. Gradually add the sifted icing sugar & continue beating the mixture until smooth & well blended. Add the egg yolk & the brandy and beat until smooth.
  • 2
    Add the sifted flour & chopped almonds a little at a time continue beating for about half hour or until it's firm enough to handle easily.
  • 3
    With floured hands shape pieces of dough into small balls about 1 1/2 in. in diameter, flatted each one with the palm of your hand or make in crescent shape or any other shape you like by using a cookie cutter.
  • 4
    Preheat oven 350F (175C) Place your kourambithes on a lined with wax paper cookie sheet. If you want stick a whole clove on top of each flatten cookie. Bake the kourambiethes for 15-20 minutes, always keeping an eye on them as oven differ and might burn. They should not brown on top.
  • 5
    When done remove from oven. While still hot sprinkle them with rosewater and dust with icing sugar. Place them on a serving dish allowing to cool and dust again with icing sugar.
  • 6
    Note: We usually place them on a round platter in a pyramid shape and then dust them all over. Too many cookies? The cookie dough can be divided, and the unused portion stored in the refrigerator. Wrap well in plastic wrap, and it will keep for up to two months. When ready to use, remove from refrigerator and let the dough sit for an hour. Then, beat with the mixer briefly to aerate the dough. To store: Kourabiethes will keep for several months if stored in airtight containers. Make sure there's a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer with a covering of sugar. Wait one day after baking to cover with an airtight lid. They also keep and freeze beautifully, and when serving to others after they have been stored, just give them a fresh coat of confectioners sugar. Only one negative - you can't sneak eating one of these because of the confectioners sugar dusting you get all over yourself!"
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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