Greek Cooking Challenge
KOURABIEDES – CHRISTMAS BUTTER COOKIES
Kourabiedes are the ultimate Christmas cookie. Probably because the are dusted with lots of icing sugar and reminds us of snow but also because they wrap up in to lovely gifts and are great to eat with a cup of coffee after a massive Christmas lunch or dinner. These shortbread biscuits are usually made from butter and almonds but I have also seen recipes that use peanut butter and chocolate. For the purposes of this cooking challenge, we are going to keep things very simple. However if you are keen to try something new then I highly encourage you to make something fun and different. You can experiment with flavours or if you want to stay in the safe zone like me, you can simply experiment with different shapes.
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This kourabie recipe belongs to Argyro Barbarigou, Head Cook and Author of Argiro and then shared on the blog Amateur Cook Professional Eater. As always, you are more than welcome to choose your own recipe for the Greek Cooking Challenge or you can draw further inspiration from our Kourabiedes Pinterest Board.
KOURABIEDES: CHRISTMAS BUTTER COOKIES
AUTHOR: Amateur Cook Professional Eater
- 700gr soft flour
- 400gr. margarine at room temperature
- 1 1/2 cup of almonds, roughly chopped and toasted
- 2 egg yolks
- 1/2 cup of icing sugar
- 1 tsp of baking powder
- 1 tsp of mastic liqueur
- 1 tsp of gastric drops, ground (it will help if you add a bit of sugar so the mastic drops will not become paste)
- Plenty of icing sugar for icing
- rosewater to drizzle
- whole almonds for decoration
1. In a large bowl sift the flour together with the baking powder.
2. In the mixer bowl beat together the margarine and the icing sugar until they become creamy and fluffy. Then add in the mixture, the ground mastic, the egg yolks, the mastic liqueur and continue beating until the ingredients blend well.
3. Take the bowl off the mixer and slowly and gradually add in the mixture the flour, kneading gently and in the end add the almonds. The dough in the end has to be soft and elastic so to be easy to handle.
4. Preheat the oven to 180C
5. Get pieces of the dough and make kourabiedes of various shapes (round, crescent etc). Place them on greased baking sheets, leaving some space between them because they expand a bit during baking.
6. Optional for decoration: on top of each courage stick a whole almond.
7. Put the baking trays in the oven and bake for about 15-20 minutes.
8. When the kouabiedes are ready, and while they are still hot, drizzle them with the rosewater and sprinkle with the icing sugar. Place them on a large serving platter and sprinkle with even more icing sugar.
9. Let them stand to cool down.
10. Eat and enjoy with your family and friends!
Your Turn To Cook!
Last year I made my first batch of kourabiedes. I am certainly not an expert and I still need a lot of practice. Especially with getting a nice shape. If you use a cookie cutter you can make shapes like stars, moons and hearts. I will be sure to post photos of my kourabiedes this Christmas (on instagram and on twitter) but for now, here are some of my photos from previous years. On the left are star shaped kourabedes (lucky that the icing sugar covers all of the mistakes!!) On the right are beautifully wrapped Christmas bombonerie. These kourabiedes were made by my Aunty and Cousins and they decorated the table for Christmas lunch (such a great idea!).
Take A Photo and Share It
Ok, now it’s your turn! Take a photo of your cooking creation and post it on Instagram, Facebook or Twitter using the hashtag #GreekCookingChallenge.
I’d love to hear about your cooking experience so please post a comment at the end of this article or send me an email to tell me all about it!
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