Kourabiedes (Greek Christmas Cookie)
Recipe courtesy Alex Guarnaschelli

Kourabiedes, also called almond crescents, are traditional Greek butter cookies served mainly at Christmas and other family-centric celebrations, such as weddings, birthdays, and Easter. These cookies are similar to shortbread, but often have almond flavoring; variations on the cookie may contain other additional ingredients. Kourabiedes are commonly recognized by their shapes: a small circle, an “S” formation, or a long crescent. They are almost always dusted liberally with confectioner’s sugar as well.

Many Greek families will have kourabiedes on hand during the holidays, but each family may have specific variations that have been passed down through generations. At Christmas, one tradition is to include a whole clove on the top of the cookie. The clove symbolizes the gifts brought by the Magi to the Baby Jesus in the Bible. Other flavorings may be added in lieu of, or in combination with, vanilla. Liquor such as brandy, Greek mastika, or mextaca — a blend of brandy and wine from Greece — are sometimes added to kourabiedes. Ouzo, which has an anise or licorice flavor, is also used occasionally. After the treat is removed from the oven and slightly cooled, rose water may be sprinkled on the cookies before dusting with sugar to help the coating to stick.

The recipe below does not add ground almonds. Add 3/4 cup ground almonds if desired. Alternatively, press tops of cookies into chopped or sliced almonds.

3 sticks unsalted butter, soft
1/2 teaspoon kosher salt
1/4 cup powdered sugar, plus additional for coating
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
About 45 whole cloves

In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.

Preheat the oven to 350 degrees F.

After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons (crescents) with a clove in the center of each.

Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar. Remove clove from cookie before eating it.

Yield 3 1/2 dozen