Megan Klak, Staff Writer
In honor of this year’s Taste of MAC, we’re publishing a cultural recipe this week. This is a really easy and delicious recipe for Greek Christmas Cookies (shortbread); it’s my grandfather’s cousin Cleo’s recipe. You can substitute unsalted butter instead of straining the salt. They’ll be sold at Taste of MAC this year at the Greece table, so come check ’em out!
Greek Shortbread (Kourambiedes)
Makes about 4 dozen pieces.
- 1 lb. butter (melt and remove salt, let it get a little brown and then refrigerate overnight)
- ½ cup icing sugar for batter
- 2 egg yolks
- ½ cup finely blanched almonds, chopped
- Approx 4 cup flour
- 1 oz. cognac
- Icing sugar for sprinkling on to baked cookies
- Cream butter well.
- Add icing sugar gradually.
- Add egg yolks, one at a time.
- Then add almonds and brandy.
- Beat for about 10 minutes.
- Add flour gradually. You may need to add the last amount flour by hand.
- Knead well. The dough should be soft, but not dry.
- Make into moon shapes by hand or use cookie cutters.
- Bake at 325 for 20-25 minutes. Let cook about 5 minutes and sprinkle with icing sugar (I use a sieve).
- Store in a tin, rather than a plastic container.