My Big Fat Greek Cookies: Kourabiedes

I wanted to share this recipe that a friend from Houston gave me right before we moved to Dallas.  It is for Kourabiedes, or greek butter cookies.  My husband's side of the family are half italian, half greek, and he grew up eating this sugary cookies.  The first time I made them, I shared it with my father in-law, and he couldn't believe how good they were, and also could not believe that the recipe came from my old neighbor, who is not greek.

From what I read on-line, this cookies are originally served during special occasions, like weddings, christmas, or birthdays.  They pretty much resemble shortbread cookies, and may or may not contain nuts.  This past weekend was greek Easter, and the perfect occasion to bake up some goodies.  Here is what you need:


Ingredients:

1 3/4 Flour
1 cup Butter (softened at room temperature)
3/4 cup sifted Confectioner's Sugar
1 cup chopped Pecans
2 tsp vanilla
1 1/2 cup confectioner's sugar (for coating)

Directions:

Pre heat oven to 325 degrees.  In stand mixer, cream butter and sugar, and mix, gradually adding flour, until well blended.  Add vanilla, and pecans, and mix well.  It should look like this:

Shape into small balls, and place on non stick cookie sheet:

Bake for 23 minutes.  Cookies will be lightly brown when you remove from oven:

After you take them out of the oven, wait about a minute, and then roll them softly, as not to brake them apart, in the confectioner's sugar, this is best done while they are still warm, in order for the sugar to stick better.  Place on cooling rack.  Depending on how big you make them, this recipe can make from 20-30 cookies. I find that they taste better the day after, so I usually bake them the night before, it also makes the house smell great :)

I only make this cookies when we are seeing family, otherwise, my husband and I will end up eating the whole batch.  They really are good, and hope you try it out,  let me know what you think.

Have a great week!

Kristel

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