This cookie, often associated with Mediterranean cuisine, actually has global roots. Both my French grandmother and my Greek Yaya had their own versions, and while both were delicious, I created my own recipe, blending elements from theirs with my personal touch. It’s a Christmas cookie that’s simple to make and even easier to enjoy! I typically double the recipe because the 18 cookies from the original batch just aren’t enough.
Christmas Cookies or “Kourabiedes”
This is a simple butter cookie generously coated in powdered sugar, yet it contains surprisingly little sugar in the dough itself. Like many of my recipes, it can easily be transformed by swapping just a couple of ingredients to create an entirely new flavor. So, get creative and have fun!
Equipment
- 1 Kitchenaid Mixer (or comparable large standing mixer)
- 1 mini food processor (KitchenAid has one so does Cuisenart. I have tried both; they are equally good)
- 1 cookie sheet (2 cookie sheets will save time)
- parchment paper (optional: makes transferring baked cookies from the baking sheet and clean-up much easier)
Ingredients
- 1 cup butter
- 1/2 cup confectioner’s sugar
- 1 egg yolk
- 2 tsp vanilla
- 1 tbsp brandy
- 1 tbsp water, if NOT using brandy
- 2 cups flour
- 1 cup wanuts, chopped (in mini processor)
- whole cloves (optional: 1 for each cookie)
Instructions
- Preheat oven to 300°F (150°C). Place parchment paper in cookie sheet (s). If not using parchment paper leave cookie sheets ungreased.
- In a KitchenAid mixer, combine butter, confectioner’s sugar, egg yolk, vanilla, and brandy (or water if not using brandy) until smooth.
- Gradually mix in the flour and then chopped walnuts until dough forms.
- Using your hands, roll the dough into small balls. If using cloves, press one clove into the center of each cookie.
- Place cookies on a baking sheets and bake for 20 minutes, rotating the upper and lower baking sheets halfway through for even cooking. (If you only have 1 baking sheet; place in the center rack of your oven and bake for 20 minutes)
- Once slightly cooled, dredge the cookies in confectioners’ sugar.
Variation: An Almond Christmas Cookie
- Replace 2 tsp vanilla with 2 tsp almond extract.
- Replace 1 cup walnuts with 1 cup almonds.
- Form into Crescent shapes (like the moon).
Notes
Enjoy your festive, melt-in-your-mouth Kourabiedes!
