- Prep. Time: 20 min.
- Cook Time: 15-20 min.
- Yield: approx. 2 dozen
Preheat the oven to 350ºF.
Contents
I think that these Greek Christmas cookies are my mom’s favorites. Since I was a child, she would make kourabiedes every Christmastime. These powdery snowballs are symbolic of joy-filled family gatherings over morning tea and after-dinner hangouts.
Ingredients
- 1/2 cup confectioners sugar
- 1 cup butter, softened
- 1 egg yolk
- 1 tablespoon brandy
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2.5 cups sifted flour
- 48 whole cloves
- 1 cup powdered sugar
Instructions
- Beat the butter until fluffy. Add the sugar and beat until creamy. With a fork, stir in the egg yolk, brandy, vanilla, and almond extract. Carefully incorporate the flour, just a bit at a time.
- On a lightly floured surface, roll the cookie dough into balls and place them on a wax-paper-lined baking sheet. Poke one clove into the center of each biscuit.
- Bake the cookies for 15-20 minutes, until they are very slightly browning. Remove them from the oven and let them cool for at least 10 minutes.
- When they are cool to the touch or at room temperature, dust each kourabiede with the powdered sugar.
- Place the sugar in a small sieve and push it through the mesh with a spoon onto the cookies. Enjoy with tea or coffee.
