[Recipe] Kourabiedes (Greek Shortbread Cookies)

Kourabiedes (κουραμπιέδες) are one of the most delicious Greek shortbread cookie sweets you’ll ever taste. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. the Albanian version, for instance, is called Gurabija.

These butter cookies, which are sometimes flavoured with brandy, vanilla, or mastiha, are the buzz of Greek tradition and dessert served during the Christmas holidays. In some Greek households you will also find kourabiedes served during Easter as well as during engagement parties and weddings.

The primary distinction between Kourabiedes and conventional shortbread cookies is that these delightful delicacies are frequently filled with almonds and lavishly dusted with icing sugar. These cookies are perhaps a bit messy to eat, but they provide a delightful taste of classic Greek cookies.

Ingredients:
- 1 kilo all-purpose flour
- 500 gram butter
- 160 gram caster sugar
- 1 tablespoon vanilla extract (or two packets vanilla powder)
- 200 gram blanched slivered almonds, toasted (toast for 5-10 minutes at 200^oC)
- caster sugar for dusting
- rosewater

How to prepare:
- Remove the butter from the fridge 2 to 3 hours before using to allow it to soften at room temperature.
- Preheat the oven to 180^oC.
- In a mixer fitted with the whisk attachment, whip the butter on high speed for 5 to 6 minutes, or until it turns white. Combine the caster sugar and vanilla extract in a mixing bowl. Continue to beat for a further 5 to 7 minutes. The volume of the butter may decrease when the sugar is added, but it will rise again. When it resembles whipped cream, it’s done.
- Remove the mixing bowl and gradually add the flour. Fold in gently with a spatula, then add the almonds.
- The mixture should be soft but not too soft that it sticks to your hands.
- Make walnut-sized balls out of the mixture (25 g). Arrange them in a row on a parchment-lined baking sheet.
- Make a small indent with your finger on top of each little ball of dough. It will be able to hang on to more caster sugar this way.
- Bake for 35 to 40 minutes, or until golden brown.
- Remove the dish from the oven. Place them on a wire rack to cool after carefully removing them from the baking sheet. When they’re heated, they’re soft and crumbly.
- Spray them with rose water once they’ve cooled.
- Dust with some caster sugar in a sieve.

Partial source.