• Cooking Time: 24
  • Servings:
  • Preparation Time:


Kourambiedes are Greek shortbread cookies covered in powdered sugar, really similar to Mexican wedding cookies and Russian tea cakes. They are very popular around the holidays.


  • 1 lb. (4 sticks) unsalted butter, softened
  • 2/3 cup confectioners sugar
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 shot ouzo, brandy, or cognac
  • 3.5 cups flour
  • 1 tsp. baking powder
  • pinch of salt
  • 2/3 cup roasted and crushed almonds
  • additional confectioners sugar, for rolling


  • Preheat the oven to 350.
  • Beat the butter until very creamy, a good 10-15 minutes.
  • Add the sugar and cream together.
  • Beat in the egg yolks, one a a time, until well incorporated and finally, mix in the vanilla and the ouzo.
  • Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture slowly, until incorporated and a relatively stiff dough forms.
  • Add more flour, if necessary.
  • Knead in the almonds, and knead the dough 5 or 6 times.
  • Using tablespoon sized portions, roll the dough into whatever shape you want (I did crescents; in my famly, crescents, rounds and esses were the most popular) and place on ungreased baking sheets.
  • Bake for about 24 minutes or until done.
  • Cookies should be slightly browned, but not too dark.
  • Let the cookies cool for ten minutes or so before rollling in powdered sugar.

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