Kourabiethes: Greek Shortbread Cookies With Almonds
Kourabiethes are traditional buttery almond cookies generously coated in confectioners' sugar, frequently enjoyed during festive occasions and celebrations.
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Instructions
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Preheat the oven to 350 F and prepare ungreased baking sheets.
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Cream butter in a stand mixer until fluffy for 5 minutes.
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Scrape the bowl, then mix in egg yolks and 1/2 cup confectioners' sugar.
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Stir in ouzo, vanilla, and toasted chopped almonds.
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Sift flour, baking powder, and baking soda together in a separate bowl.
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Gradually add the dry ingredients to the butter mixture on low speed, mixing until just combined; do not overmix.
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Chill the dough for 30 minutes.
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Shape walnut-sized pieces of dough into balls or crescent shapes and place them 1 inch apart on baking sheets; optionally stud each with a whole clove.
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Bake for 20 minutes, or until the edges just begin to brown.
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While still warm, carefully dredge the cookies in confectioners' sugar.
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Once cooled, dust the cookies again with confectioners' sugar.
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Store in a covered container with a light dusting of confectioners' sugar for up to one month.