Tis the season to learn of new traditions. When I first heard of these I couldn’t help but be excited.
Greek Kourabiedes are popular special occasion cookies. They are often served at weddings, christenings and of course, Christmas. You might also find them on an Egyptian cookie tray for the similar celebrations. There, they are called Kahk.
They remind me a bit of what a cross between a shortbread and a sugar cookie.
They’re simple, nutty AND they use some of my orange blossom water I coveted for recipes past.
Kourabiedes are subtle and not too sweet. The seasonal walnuts may be traded for almonds, but I love the combination of the bitterish walnut and bursts of salt with a hint of citrus and the warming, sweet and intriguing fragrance of orange blossoms. They’re perfect for the Holidays. I hope you try them.
KOURABIEDES – WALNUT SUGAR COOKIES
3/4 Cup Walnuts
1 1/4 Cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1/2 cup (1 stick) (vegan) Butter, like Earth Balance, softened
1/2 cup Confectioners Sugar, plus more for dusting
1 Tablespoon Cointreau
1 teaspoon Vanilla Extract
1 Tablespoon Orange Zest
2 Tablespoons Orange Flower Water
Toast the walnuts in a 350ºF oven, until golden brown, about minutes.
Pulse about 1/4 cup of the nuts in a food processor until finely ground.
Add the flour, baking powder, remaining nuts and salt. Pulse again to mix everything together and roughly chop the remaining nuts.
Meanwhile, beat the butter, sugar, Cointreau, orange zest and vanilla extract together with an electric or stand mixer until and fluffy.
At a low speed, stir in the nut/flour mixture to make a crumbly dough. Bring the dough together with your hands (it IS crumbly). Flatten it into a disk, like pastry dough, and wrap it in plastic wrap.
Refrigerate dough for about half an hour.
Preheat oven to 350º F. Line two baking sheets with parchment or a silicone liner.
Unwrap the dough and cut into 20 pieces. Roll into balls between with your hands. Flattening to shape each piece into a round disk.
Place the cookies on the prepared baking sheets.
Bake until the cookies are golden, about 15 minutes.
Remove them from the oven and lightly brush the orange blossom water over the tops of each cookie.
Transfer to a cooling rack and dust with additional confectioners sugar.