Greetings, readers of TLC!
My name is Adara Spencer and you might remember me from the Oh. My. Gods. series.
The weather has cooled off a bit here in Serfopoula, and most of the school has gone home for the holiday break. Winter always makes me think of three things:
- Home
- Family
- Cookies
Since I’m staying on the island this year, I’ll be missing out on the first two. But I’m going to sneak into the school kitchens and bake myself a double batch of my favorite cookies.
In the spirit of all the great winter holidays (Christmas, Yule, Hanukkah, Kwanzaa, Haloa… the list goes on) I’m sharing my great-great-yia-yia’s recipe. Don’t say I never gave you anything.
Kourabiedes (Greek Butter Cookies)
Makes: 48 cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 400° F (200° C). Line cookie sheets with a silicone mat or parchment paper.
- Using a stand or hand mixer, cream together butter, sugar, and egg until smooth. Mix in vanilla and almond extracts. Add flour slowly, 1/2 cup at a time, until a dough forms. Knead by hand if necessary.
- Take a tablespoon of dough and roll into crescent moons, balls, or S shapes. Place cookies 1 to 2 inches apart on prepared cookie sheets.
- Bake for 10 minutes in the preheated oven, or until lightly browned.
- Place cookies on cooling racks. Allow
to cool completely before dusting with powdered sugar.
TLC asked me to note that if you’re vegan, you can substitute vegan butter and a flax egg, egg substitute, or even banana. I can’t make any promises that they’ll turn out as tasty, but feel free to try.
Oh, and don’t forget to check out my holiday story in Myths and Mistletoe. It’s obviously the best one. (You can read an excerpt here.)
Cheers,
Adara
Don’t miss what the other stars of Myths and Mistletoe have shared:
* recipe adapted from AllRecipes.com
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