Since we all managed to survive the Mayan apocalypse and we're still alive, let's enjoy our holidays now, okay?
For me, the holidays officially begin on the day I make the first Christmas cookies. These are of course the traditional Greek kourabiedes and melomakarona.
The moment they go in the oven and my apartment begins to fill with their sweet buttery and spicy aromas, my festive mood kicks in.
I can't believe that after three Christmases writing this blog, I haven't yet posted a traditional Greek Christmas sweet recipe. (Oops, I have!). The time has come though. The time for kourabiedes.
Kourabiedes/κουραμπιέδες (singular: kourabies/κουραμπιές) are shortbread-type cookies that are made with chopped toasted almonds and are covered with lots and lots of icing sugar. This time of year, they're made in every single household around Greece and are greedily eaten by everyone.
As is the case with all traditional Greek recipes, almost every family has their own version of kourabiedes, and in my family they're always made with sheep's milk butter or a combination of goat's and sheep's milk butter. Unfortunately, I can't find it in Holland so I swapped it for cow's milk butter, I made some adjustments to my original recipe since the two butters have different consistencies and my kourabiedes were delicious and buttery and everything a good kourabies should be.
Kourabiedes are generally shaped into crescents or balls, either large or bite-sized ones, and are dusted with copious amounts of icing sugar, which makes them look like little snowy mountains. There's nothing like these Greek cookies to make you feel like Christmas is here. Go on, make them!
Look forward to seeing you there!!
For me, the holidays officially begin on the day I make the first Christmas cookies. These are of course the traditional Greek kourabiedes and melomakarona.
The moment they go in the oven and my apartment begins to fill with their sweet buttery and spicy aromas, my festive mood kicks in.
I can't believe that after three Christmases writing this blog, I haven't yet posted a traditional Greek Christmas sweet recipe. (Oops, I have!). The time has come though. The time for kourabiedes.
Kourabiedes/κουραμπιέδες (singular: kourabies/κουραμπιές) are shortbread-type cookies that are made with chopped toasted almonds and are covered with lots and lots of icing sugar. This time of year, they're made in every single household around Greece and are greedily eaten by everyone.
As is the case with all traditional Greek recipes, almost every family has their own version of kourabiedes, and in my family they're always made with sheep's milk butter or a combination of goat's and sheep's milk butter. Unfortunately, I can't find it in Holland so I swapped it for cow's milk butter, I made some adjustments to my original recipe since the two butters have different consistencies and my kourabiedes were delicious and buttery and everything a good kourabies should be.
Kourabiedes are generally shaped into crescents or balls, either large or bite-sized ones, and are dusted with copious amounts of icing sugar, which makes them look like little snowy mountains. There's nothing like these Greek cookies to make you feel like Christmas is here. Go on, make them!
I love these! My mother always made them every Christmas shaped into crescents. I really am gad for the tip on creaming the butter and sugar till it's like whipped cream!
ReplyDeleteMerry Christmas to you and S. I hope your holidays are fine and peaceful! ~ David
Thank you David! Merry Christmas to you too!
DeleteThis cookies are yummmy!....Pasaba a desearte lo mejor y que tengas junto a tu familia una hermosa navidad, mucha paz y armonia.....y lo mejor para el 2013!.......Abrazotes, Marcela
ReplyDeleteMy friend gave me some kourabiedes the other day. Man, I was instantly reminded how incredible they are. Have a great Christmas!
ReplyDeleteYour kouriabiedes look beautiful! Whenever my aunt sends them from Greece (always in a sketchy looking shoebox with masking tape) they arrive with white powder bursting at the seams. Therefore, we call them cocaine cookies. Kalo Xristougenia Magda!
ReplyDeleteMy mother pinches hers a bit at the top and bakes with clove in. She removes clove before icing sugar. Definitely my favorite! Can't make to make my own batch this year.
ReplyDeletethank you very much for recipe, I was living in Cyprus for several years and this are my favorite Christmas cookies, i will make them this year back in Slovakia just to remember, hope my family will love them too....
ReplyDeleteMERRY CHRISTMAS AND HAPPY NEW YEAR 2014!!!!
I've been baking hundreds of these for a friend's wedding using your recipe. They are absolutely delicious. I wished I'd discovered these years ago. Amazing. Thank you for sharing your recipe.
ReplyDeleteI'm glad you like them Frances and it's nice to know that my recipe will reach so many people!
DeleteHi Magda. My daughter's class is currently studying Greece in their social studies curriculum. They are going to have a Greek theme for their Christmas party. I immediately thought of your blog. Is it acceptable to make this recipe nut free and still have it be traditional?
ReplyDeleteHi Yvonne! Traditional kourabiedes are always made with almonds but since you can't use nuts, go ahead and make them without. I don't think anyone will notice, unless they are Greek :)
DeleteThis recipe turned out to be a disaster. I believe the ratio of butter to flour is wrong here; there needs to be more flour than what is mentioned above.
ReplyDeleteI'm sorry to hear it didn't turn out well for you. I have made these cookies numerous times with consistent results so I can assure you the ratio of butter to flour is correct. Keep in mind however that not all butters and not all flours are the same. Different humidity levels and types of wheat (for flour), and different butterfat content (for butter) plays its role in the result. That is why I have photographs of the process so you can see how it should be texture-wise, and also I describe how the texture should be. When you realized that your dough was too wet, then you could have added more flour. Measuring the ingredients correctly is also crucial. Anyway, I wish you good luck next time.
DeleteThank you for your reply. I concur with you and will try again next weekend! I used plain flour which I think is the same as all-purpose flour.
ReplyDeleteAnyway, I do love your site and the way it has been put together; in fact this was the main reason for trying your recipe over others. Regards
I'd love to try this out with pistachios - have you done that before? Just wondering if they'll still come out good!
ReplyDeleteHi Mary. I have never tried them with pistachios, I always make the traditional Greek Christmas cookies that are with almonds. I think they will work with pistachios though as with any sort of nut.
DeleteThanks a lot for your response! Looking forward to trying them out. They look and sound delicious :)
DeleteI found loads of recipes for Kourabiedes but this o e is the one that works. The definition of fluffiness, taste and looks! I took a container at work, they disappear before you say "Kourabiedes"! My son loved them, so did I. Well done Magda, for or more time.
ReplyDeleteThank you so much Anthony. I'm so glad you enjoyed them!! Happy holidays to you!
DeleteI am just making a batch of these kourabiedes at the moment. They are wonderful, thank you! All the best for 2016 to you and all readers.
ReplyDeleteThank you! All the best to you for the New Year too!
DeleteHi Is it possible to store in the freezer or fridge? If so, for how long?
ReplyDeleteHi Miryam and sorry for the late reply. I have never freezed these cookies so I can't really say.
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