Greek shortbread cookies | Recipes

Greek shortbread cookies

(58) Ratings:
Prep Time:
Baking Time:
Makes:about 48 cookies
Freezing:excellent

These festive almond-flavoured treats, also known as 'kourambiedes' are easy to make and simply delicious. Sprinkle with icing sugar and serve with a smile.

Ingredients

1 cup 250 mL butter, softened
1 1/2 cups 375 mL icing sugar
1 egg yolk
2 tbsp 30 mL vanilla
2 ¼ cups 550 mL Robin Hood® Original All Purpose Flour
½ tsp 2.5 mL baking powder
¼ tsp 1 mL salt
½ cup 125 mL finely chopped blanched almonds
½ cup 125 mL icing sugar, for decorating

Directions

  1. Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
  2. Cream butter in large bowl on high speed of electric mixer until light in colour, about 5 minutes. Add 1 ½ (375 mL) cups icing sugar and beat another 3 to 5 minutes until light in colour. Add the egg yolk and vanilla and mix until blended. Add flour, baking powder, salt and almonds, mixing until a soft dough forms.
  3. Wrap in plastic wrap and refrigerate for 60 minutes.
  4. Roll into 1" (2.5 cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly.
  5. Bake in preheated oven 15 to 20 minutes until light golden. Remove from oven and carefully roll in ½ cup (125 mL) icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

RECIPE BOOKLET