Every Labor Day Weekend used to meet up with one of my best friends and her boys at the Greek festival. Well, every holiday weekend except during COVID. And maybe since the pandemic. I can't remember. I felt as if we went last year, but I can't find photos. So maybe not. Whenever we haven't made it to the festival, I am sure to make the boys' favorite Greek cookie: kourabiedes.
Kourabiedes, Russian Teacakes, Mexican Wedding Cakes. These go by many different names. They are a family favorite. This version is gluten-free, made with the Bob's Red Mill 1-to-1 Baking Flour.
Ingredients
makes approximately 4 dozen cookies
1 pound butter, room temperature
1 large egg
1 cup organic granulate sugar (you can use whatever sugar you have)
4 cups flour plus more as needed
1 cup almond flour
1/4 teaspoon baking soda
pinch of salt
2 teaspoons Ouzo or other licorice liqueur
1 teaspoon pure vanilla extract
2 to 3 cups organic powdered sugar for rolling cookies
Procedure
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together the flour, almond flour, and baking soda until well-combined. Set aside.
Beat butter until lightened and fluffy. Add egg and sugar, beat until well-combined. Add flour mixture a little bit at a time until completely incorporated. Add in the liqueur and extract. If the dough is too wet, add in 1/4 cup flour at a time until it is no longer sticky.
To form, scoop about 1 to 2 tablespoons of dough into circles and place on a baking sheet lined with parchment paper or a Silpat mat. These cookies don't expand, so you don't need to space them very far apart. Bake for 20 minutes until lightly browned and firm. Let cool on the baking sheets for 5 minutes.
Place powdered sugar in a small mixing bowl and add 3 to 4 cookies to it at a time. Very gently roll the cookies to coat with sugar.
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