#IntnlCookies: Kourambiethes (Greek Shortbread Cookies)

You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board .

• From Chile:Tortillas and Honey– Alfajores
• From Denmark:Caroline’s Cooking– Brunkager (Danish Christmas cookies)
• From the Dominican Republic:The Petit Gourmet– Deditos de novia
• From Germany:Cosmopolitan Cornbread– Spritzgeback (Butter Cookies)
• From Greece:Tara’s Multicultural Table– Kourambiethes
• From Indonesia:Brunch with Joy– Katte Tong (Cat’s Tongue Cookies)
• From Italy: Eat Picks –Cujidatta
• From the Netherlands:Curious Cuisiniere– Dutch Speculoos Cookies
• From Poland:A Day in the Life on the Farm– Kolatczki
• From Puerto Rico:SewYou Think You Can Cook– Mantecaditos
• From Sweden:Culinary Adventures with Camilla– Sju Sorters Kakor, a Traditional Swedish Cookie Platter
• From Vietnam:I’m Not the Nanny– Vietnamese Ice Coffee Cookies

For the event, I made Kourambiethes (Greek Shortbread Cookies). These little powdered sugar covered shortbread cookies are quite addictive. The texture is crumbly and melts in your mouth. The trick is to beat the butter until completely lightened, almost white, and fluffy- roughly 15 minutes.

I formed the cookies into a ball shape, but I have also seen them shaped like crescents, pears, or “S”. Almonds or cloves are sometimes added to the center of the cookies when forming. Some recipes also incorporate almond flour.

If you don’t have any brandy around, then you can substitute with whisky or orange juice (but of course brandy is traditional and will yield the most authentic flavor).

For easier serving and less mess, the dusted cookies can be placed in small paper cups.

Kourambiethes (Greek Shortbread Cookies)
Adapted from Lemon and Olives
~20 cookies

1 cup unsalted butter, room temperature
1 egg yolk
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon brandy
2 cups all purpose flour
Topping:
2 cups powdered sugar for coating

Line a baking sheet with parchment paper. Preheat oven to 350 degrees F.

In a large bowl, beat the butter until light and fluffy. It should be almost white and take about 15 minutes. Beat in the egg yolk. Mix in the powdered sugar, vanilla extract, and brandy. Add the flour and knead to bring together dough.

Form a tablespoon sized piece of dough into a ball. Place on prepared baking sheet. Gently pinch the top of the ball between to fingers to form a slight ridge. Repeat with remaining dough, placing the cookies about 1 inch apart on baking sheet.

Bake in preheated oven until lightly golden, about 20 minutes.

Cover a large plate with powdered sugar.

Transfer the warm cookies to the powdered sugar covered plate and coat each cookie completely. Allow to cool before serving. Store in an airtight container for up to a week. Dust with additional powdered sugar if needed.