Beginner Cook - Lengthy Cooking Time - Baked Goods - Vegan - Vegetarian
It wouldn't be a Greek Christmas without kourabiedes, a type of almond shortbread cookie. A few weeks back, one of my good friends asked if I could share our family's recipe. She wanted to make some for her husband who is of Greek decent and fondly recalls his grandmother's Christmas treats. As I discussed the recipe with my mother-in-law, she mentioned that her own mother-in-law made wonderful kourabiedes with olive oil instead of butter, which is the usual ingredient. As soon as I heard that these could be made with olive oil, I had to give it a try; especially since my friend is dairy intolerant and this cookie recipe is one that both she and her husband could enjoy. While baking with olive oil has become second nature, using it to make shortbread cookies, which are so strongly associated with butter, made me a little nervous. Following some trial and error to determine the correct ratio of flour to oil, the cookies were in the oven baking. Once dusted with powdered sugar, I watched my husband as he taste-tested the cookies. What a thrill when he gave them the thumbs up! Even though I never tasted those prepared by my husband's grandmother, I like to think that this recipe resembles the way she would have made them.
Ingredients (yields about 36 cookies)
* Be sure to use high quality, fresh, extra virgin olive oil. Just as other shortbread recipes calls for top quality butter, it is critical that you use a good oil.
Time - 2 hours**