Greek Butter Cookies (Kourabiedes)

Name: Greek Butter Cookies (Kourabiedes)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: 1/4 cup Unsalted pistachios (chopped, for garnish); 1/2 cup Powdered sugar (mixed with pistachios); 1 cup (2 sticks) Unsalted butter, softened; 1 tbsp Honey; 1/8 tsp Salt; 1/8 tsp Ground cloves; 1 Large egg yolk; 1 tbsp Brandy; 1 tsp Vanilla extract; 2 cup All-purpose flour (sifted); to taste Powdered sugar (for garnish)

Classic Greek melt-in-your-mouth butter cookies (kourabiedes) flavored with clove and a hint of brandy, rolled in powdered sugar and garnished with pistachios.

1h 20m

Easy

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Ingredients

Unsalted pistachios (chopped, for garnish) 1/4 cup

Powdered sugar (mixed with pistachios) 1/2 cup

Unsalted butter, softened 1 cup (2 sticks)

Honey 1 tbsp

Salt 1/8 tsp

Ground cloves 1/8 tsp

Large egg yolk 1

Brandy 1 tbsp

Vanilla extract 1 tsp

All-purpose flour (sifted) 2 cup

Powdered sugar (for garnish) to taste

Instructions

Grind the pistachios

Place the pistachios and powdered sugar in the bowl of a food processor and process until the nuts are finely ground, about 30 seconds. Set aside.

Make the dough

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, honey, and salt on medium-high speed until creamy, about 1 minute. Add the pistachio-sugar mixture, cloves, egg yolk, brandy, and vanilla extract, and beat until the mixture is pale, about 2 minutes. Reduce the speed to low and add the flour, mixing just until combined. Cover the bowl and refrigerate the dough until firm enough to shape, about 30 minutes.

Prepare the oven

Place a rack in the center of the oven and preheat to 350°F. Grease two baking sheets.

Shape and bake

Roll the chilled dough into 1-inch balls and place them 1 inch apart on the baking sheets. Press a half pistachio into the top of each cookie. Bake one sheet at a time for 15 to 18 minutes, until just beginning to color. Transfer to a wire rack to cool completely.