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Home : Baked Goods : Cookies : Greek Shortbread Cookies

Makes 48 Cookies
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Greek Shortbread Cookies

Contributed by: News Canada

Home for the holidays

(NC) - Canada is home to so many different holiday traditions ranging from decorating the Christmas tree and lighting the menorah at Hanukkah to dressing in traditional clothing during the Kwanzaa festival and filling the home with lights during the Diwali Festival of Lights.

Greek Shortbread Cookies
No doubt there are lots of traditions around preparing - and enjoying - all the special foods of this time of year too. Indeed, holiday baking is a time-honoured tradition, and for many families, there are recipes that have to be part of the holiday every year.

Here is holiday-time tradition for you to try - Greek short-bread cookies. More delicious holiday recipes are available online at www.robinhood.ca.

Favourite Holiday Traditions

  • 'Decorate the House' Party
  • New Year's Eve Skating and Dinner Party
  • Holiday Breakfast for Family and Friends
  • Cookie Swap
  • Holiday Movie Night

In Greece these yummy crescent shaped cookies are called 'Kourambiedes' or Almond Shortbread Cookies.

Ingredients:

  • 1 cup butter, softened 250mL
  • 1 1/2 cups icing sugar 375mL
  • 1 egg yolk 1
  • 2 tbsp vanilla 30mL
  • 2 1/4 cups Robin Hood All Purpose Flour 550mL
  • 1/2 tsp baking powder 2mL
  • 1/4 tsp salt 1mL
  • 1/2 cup blanched almonds, finely chopped 125mL
  • 1/2 cup icing sugar for decorating 125mL

Directions:

Cream butter on high speed of electric mixer until light in colour, about 5 minutes. Add 1 1/2 (375mL) cups icing sugar and beat another 3 -5 minutes until light in colour. Add the egg yolk and vanilla and mix until blended. Add flour, baking powder salt and almonds, mixing until a soft dough forms.

Wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 350 F (180 C). Line two baking sheets with parchment paper.

Roll into 1" (2.5cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly.

Bake in preheated oven 15-20 minutes until light golden. Remove from oven and carefully roll cookies in 1/2 cup (125mL) icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve.

Prep Time: 45 minutes - Baking Time: 20 minutes - Freezing: excellent

Serving Size: Makes 48 Cookies


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