Greek Cookie Recipe - Kourebiedes - Shortbread Cookie

Greek Cookie Recipe - Kourebiedes - Shortbread Cookie with Powdered Sugar on top.  Baking up these cookies is a breeze and its authentic Greek recipe and fabulously delicious.  Can be made ahead of time, and frozen in the fridge for several weeks for the unexpected guests or simply to have a freshly baked cookie. This Greek delight, has many similar versions from all across the world, From Armenian Kitchen's to All across the Mediterranean. Some may call it a short bread ( shortbread )cookie. Other possible ways to spell this cookie recipe.  kourabiethes, kourebiedes, kourebye, kourebie 

Instructions:

1) Preheat oven to 350 degrees F

2) In a frying pan dry roast the walnuts until fragrant and golden brown.  And allow to cool.

3) Chop up half the nuts to make 1/2 a cup.

4) Then place the other 1/2 of the nuts into a food processor and ground finely. (1/4 cup Ground)

5) In a mixing bowl add all the dry ingredients the flour, salt, all the nuts, baking powder and mix together.

6) In another mixing bowl add all the wet ingredients, butter, sugar, egg yolk, vanilla extract and brandy.  Beat with an electric mixer until becomes light and fluffy.

7) Mix in the dry ingredients in batchs into the wet ingredients until well incorporated.

8) The dough need to be set aside for 1 hour at room temperature.

9) Using a baking sheet with parchment paper, coat with vegetable nonstick spray.

10) Scoop a tablespoon full of the dough and roll into an oval ball and place onto the baking sheet. (1 Inch Apart)

11) Bake in the preheated oven for 15 to 20 minutes until they start to get golden brown.

12) Remove the cookies from the oven and while hot, using a pastry brush, brush on the orange blossom water very lightly.  Do not soak the cookies. 

13) In a ziploc bag add the powdered sugar and add the warm cookie into the bag one or two at a time and coat well with the sugar.

14) Allow for the cookies to cool on a cookie rack and serve!

15) Store cookies in plastic wrap and airtight container for freshness for upto 2  to 3 weeks, without the powdered sugar, before serving add the powdered sugar.

*NOTE - The dough can be frozen for upto 2 weeks.
 

Ingredients: 
  1. Dry Ingredients:
  2. 3/4 cup walnuts, as directed
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. Wet Ingredients:
  6. 1/2 cup (1 stick) unsalted butter, softened
  7. 1/2 cup powdered sugar
  8. 1 1/2 cups all-purpose flour
  9. 1 egg yolk
  10. 1 tablespoon brandy
  11. 1 teaspoon pure vanilla extract
  12. 1 to 2 tablespoons orange flower water
  13. 3/4 cup powdered sugar (After Baking)