Way back in 1992 (in my youth!!) my service club in Santa Monica decided to publish a cookbook as a fundraiser. Now, from the date, you can see it was loooooong before the plethora of cooking shows and channels on TV and the multitudes of cooking magazines (though there were a few of each). We were sure we could make a lot of money by gathering recipes from our members and families and friends, and putting them in a book. Easy, right? WRONG!!!
Our committee quickly realized that many submissions were variations of the same basic recipe; some were not from family or friends but had been cut out of magazines or newspapers….some had missing ingredients…some had missing directions…some had…well, you get the picture. Anyway, we went through them and picked out the ones that to us, sounded good. Then we had different members make them and taste test them with their own families. Those that survived that process were again reviewed for simplicity, originality and what we thought might be interesting. We even included some recipes we had received from sister clubs in other countries (and some of those were really interesting!).
This one, however, was given us by a member who had made it for years and we had all been the grateful recipients of it for holiday parties when she brought a huge tray of them. Many of us had tasted this Greek cookie but hers was just a bit different and for the cookbook, she gave us the recipe with her secret ingredient.
Now, as it’s still “MNF”, I’m giving this one to you because her secret ingredient that made these kourabiedes unique was: bourbon!
So make them, eat them during the game and for the holidays, and enjoy. Dunk them in coffee or tea = not in beer!
Kourabiedes – Greek Cookies
- 1 lb. unsalted butter
- 1 egg yolk
- 1 jigger bourbon
- 1 tsp. vanilla
- 1/2 cup powdered sugar
- 4 – 5 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- Powder sugar for coating
In large mixing bowl, cream butter until light, then add egg yolk, vanilla and bourbon. Work in flour and powdered sugar as you would for a piecrust but not as heavy. You won’t use all the flour. You want the dough to be crumbs as you would for a piecrust before you gather it into a ball. Mix in the nuts until evenly combined. Cut into 4 portions.
Preheat oven to 325. You can leave the cookie sheets plain (ungreased) or use parchment paper. Set aside.
Taking 1 portion at a time, pat out dough to about 3/4″ and cut with round cutter. Set rounds on cookie sheet. Bake until light brown, then remove and immediately put hot cookies into bowl with powdered sugar to coat them; place on wire rack to cool. When completely cool, roll them in powdered sugar again so they have a thick, white coat.
You can make balls instead of flat cookies. She always made flat ones.