So I married into a Greek family (sounds like a title of a movie, no?) and little by little I've been teaching myself how to make Greek dishes. These include Greek Salad, Souvlaki, Greek Potatoes, Galaktoboureko and more.
This Christmas I wanted to make several types of Greek cookies that my mother-in-law always seems to have around the house in December. I love Kourabiedes despite how messy they can be! WARNING: these cookies are often served in paper baking cups because they are known to "explode" all over you, powdered sugar and all.
INGREDIENTS
1 lb butter (4 sticks), softened
1/2 cup powdered sugar
1 egg yolk
1 tbsp rum, ouzo or brandy
1 tsp vanilla extract
1 cup almonds, lightly roasted
5 cups all purpose flour
1 tsp baking powder
6 cups powdered sugar
PREPARATION
Pre-heat oven to 350 degrees. Prepare one or two baking sheets with Silpat or parchment paper.
1. Grind almonds in food processor - they should be finely ground.
2. Cream butter and 1/2 cup powered sugar for five minutes, until light and fluffy.
3. Add egg yolk, vanilla, and alcohol. Combine with mixer and then add almonds.
4. In another bowl, mix flour and baking powder. Using mixer or hands, gradually add flour mixture to butter mixture.
5. Roll dough into small balls, using a tablespoon as measurement. Place on cookie sheet and bake for 20 minutes (rotate pans after 10 minutes.
6. Let cool slightly and then cover in powdered sugar (be very generous)/ Place each cookie in a paper baking cup (cup cake liner) and serve on a platter.
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