Kourambiethes (Greek Almond Shortbread Cookies)

On our kitchen counter this morning we have homemade brownies. We have homemade granola. In our freezer we have Häagen-Dazs. In our refrigerator we have Kozy Shack rice pudding. Yet, my dad is still not satisfied with this selection of sweets. He requested that I make some cookies; either Koulouria (Greek butter cookies, which IMHO are bland and gross) or wedding cookies. I compromised and made Kourambiethes, which are Greek cookies sort of like wedding cookies, but with almonds instead of pecans! These are my favorite Greek cookie, and quite frankly, the only Greek cookie I've ever encountered that isn't soaked in syrup or completely dry and tasteless (or topped with sesame seeds, something I'll NEVER understand). The dough for this particular recipe is just a tad difficult to work with because it's slightly crumbly; a "short dough," if you please. But the flavor and texture of the finished cookies is so delightful! They're crumbly, but somehow they still feel moist on your tongue. Definitely something I'll be making again and again! :)
Kourambiethes (Greek Almond Shortbread Cookies) (adapted from "Come Cook With Us: A Thesaurus of Greek Cooking" by The Hellenic Woman's Club, Norfolk VA)
Makes 2 1/2 dozen cookies

1 cup (2 sticks) unsalted butter
2 egg
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
1/2 cup toasted, ground almonds
1 teaspoon vanilla extract
1/2 teaspoon almond extract (my own addition)
Whole cloves (my own addition)
Confectioners' sugar

Melt butter in saucepan. Remove from heat and cool. Pour butter into a mixing bowl, being careful not to include the sediment in bottom of pan. Beat butter well. Add eggs and sugar and beat well (about 2-3 minutes on high, or until the mixture looks very pale and creamy). Add flour, vanilla, and almonds, and beat for a minute or two; then work well with hands.

Shape in desired forms (1 1/2" balls or crescent shapes). Flatten balls slightly and press a whole clove in the center of each cookie. Bake on ungreased cookie sheets at 350 degrees F for 25-30 minutes (Mine only needed about 18-20 minutes, just until the bottoms turn light golden). After baking, let cool and dust with confectioners' sugar (I tossed mine in a bag filled with confectioners' sugar while they were hot, and again when they cooled completely).

Baca Juga