Kourabiethes (Greek Christmas Cookies)

This recipe was really fun to film because they're so popular in Greek. Kourabiethes are traditional Greek cookies that are frequently served around Christmas. There's a little liquor in them but I want to assure you the alcohol burns off in the oven so they're totally safe to serve to kids.

I love these because they are kind of like an almond shortbread. They are nice and buttery with a hint of anise flavor from the ouzo, and a little crunch on top from the almonds. This recipe makes one batch, but don't hesitate to double it or triple it if you are making homemade gifts or preparing for a party.

I also want to mention that these are excellent for novice bakers. If you have kids who like to bake, this is a great recipe for them to take control of. The directions are easy to follow and they'll have a lot of fun making them.

These cookies are one of my favorites and I hope they find their way into your holiday cookie repertoire. I guarantee they'll be hugely popular wherever you take them. They'll also be eaten right up by Santa if you leave them out on Christmas Eve! Happy Holidays!

Greek Kourabiethes Recipe 

These are traditional Greek Christmas cookies. The liquor adds a unique flavor and they’re always gorgeous on platters at a party 

Ingredients: 

• 2 cups (450g) unsalted butter, softened 

• 1/2 cup (60g) powdered sugar (for dough) 

• 1 large egg (optional; some recipes skip) 

• 1 tsp vanilla extract 

• 2 tsp brandy or ouzo (optional, traditional) 

• 4 cups (480g) all-purpose flour 

• 1/2 tsp baking powder 

• 1/4 tsp salt 

• 1 cup (120g) blanched almonds, lightly toasted 

• Powdered sugar for dusting (about 2 cups) 

Instructions: 

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 

2. Lightly toast almonds in a dry pan over medium heat until golden, then set aside to cool. 

3. In the large bowl of a stand mixer, beat the softened butter until creamy. Add powdered sugar, vanilla, and brandy (if using), mixing until smooth. Beat in the egg if using. 

4. Gradually mix in flour, baking powder, and salt until a soft dough forms. Gently fold in the toasted almonds. 

5. Form dough into small balls or slightly flattened rounds, about 1.5 inches in diameter. Place them on the baking sheet, leaving space between them. 

6. Bake the cookies for 20–25 minutes, or until the bottoms are just lightly golden. They should remain pale on top. 

7. Let cookies cool slightly on the sheet for 5 minutes, then roll them generously in powdered sugar while still slightly warm. For an extra touch, dust them again once fully cooled. 

8. Kourabiethes keep well in an airtight container for up to 2–3 weeks. They’re best enjoyed with coffee or tea. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.