Greek Christmas Cookies – Kourambiedes – Recipe
If I were asked what one dessert reminds me of Christmas time during my childhood, I would immediately answer “Kourambiedes“!!!
I don’t know if it’s the crumbly shortbread cookie, the mound of sweet confectioners sugar, of the combination of the two, but Kourambiedes are a dessert absolutely worth the extra calories! Once you take a bite, you’ll know what I mean. They’re crunchy, crumbly, sweet, and so satisfying.
Covered in powdered sugar, these butter shortbread cookies are definitely an indulgence. But since we only eat them during the holidays or for a special occasion, it’s worth the extra calories.
This year, my mother and I came together right before Christmas to make a double batch of kourambiedes. We used the opportunity to teach all four of my kids how to roll out the dough and shape the cookie and then dust with powdered sugar. Of course, the best part is the taste testing, which they were all eager to do!
This dessert can also be made with chopped roasted almonds in the dough. Just add about 1/2 cup finely chopped roasted almonds to the dough once you’ve added in the flour and mix about 20 seconds to incorporate.
I hope you and your family enjoy Greek Christmas Cookies (Kourambiedes) Recipe. They also make a great gift for friends and family.
Traditional Greek shortbread cookies covered in snowy powdered sugar. This recipe is easy to make and delicious dessert for the holidays.
- 6 cups Flour Divided
- 1 lb. Sweet Cream Butter Softened
- 1 tsp Vanilla Extract
- 2 Egg Yolks
- 4 1/2 Cups Powdered Sugar Divided
Preheat oven to 350. Prepare two large jelly pans. Spray with non stick spray or layer with parchment paper. Set aside.
In a large mixing bowl, add butter and beat on medium setting for 10 minutes.
In a separate bowl whisk egg yolks until pale yellow, and then whisk in 1/2 cup powdered sugar. Set aside.
In a large bowl, measure 5 cups of flour. Keep the sixth cup in reserve to use as needed if the dough is too soft or sticky.
Once the butter has mixed for 10 minutes, scrape down the sides and add the egg/sugar mixture. Mix until blended. On low speed, add the flour one cup at a time.
Turn the dough out onto a lightly floured surface and knead gently into a large ball. Add in some of the reserved flour if the dough is too sticky or soft.
Take a tablespoon sized-ball of dough and shape into a log in your had. Lay it on the table and shape into an “s” shape or a crescent shape. Then place on the jelly pan. Continue until you have a pan full of cookies. Leave about 1 inch between each.
Bake for about 10-15 minutes. Baking time depends on the oven and the size of the cookie. They should be firm to touch but barely browned on the bottom. They will NOT get golden. Remove from oven and let cool before handling .They will be crumbly.
Once the cookies have cooled, dust with sifted powdered sugar and place in paper muffin liners. They can be stored in airtight containers up to five days.