Authentic Greek Wedding Cookies: A Step-By-Step Recipe Guide

Greek wedding cookies, also known as kourabiedes, are a staple at any Greek wedding or get-together. They are simple to make and are a crowd-pleaser. These cookies are also part of a time-honoured custom to serve during the Christmas season. They are so light and fluffy with a softness combined with a little crunch from the almonds.

The key ingredients in Greek wedding cookies are almonds, butter, powdered sugar, egg yolk, vanilla extract, and all-purpose flour. The process starts with creaming the butter until light and fluffy, then adding in the egg yolk and powdered sugar. The almonds and vanilla extract are then stirred in, followed by the gradual addition of the flour mixture. The dough is shaped into balls or crescents and baked until lightly golden. The final step is to coat the cookies generously with powdered sugar.

Ingredients and equipment

To make Greek wedding cookies, you will need the following ingredients:

• Butter (unsalted and softened at room temperature)
• Powdered/confectioners' sugar (for the cookie mixture and for coating the cookies)
• Almonds (chopped, slivered, or ground)
• Egg yolks
• Vanilla extract
• Almond extract
• Lemon or orange zest
• All-purpose/plain flour (sifted)
• Baking powder/baking soda
• Rose water (optional)
• Cognac or Amaretto (optional)

You will also need the following equipment:

• Baking trays/sheets/pans
• Parchment paper/wax paper
• Electric mixer/stand mixer/hand mixer
• Spatula
• Wire cooling rack
• Fine mesh sieve (optional)

Mixing the dough

Firstly, it is important to start with room temperature, softened butter. This ensures that the butter blends smoothly with the other ingredients. Use an electric mixer to cream the butter until it is light and fluffy, mixing for about 5-6 minutes. This step is key to incorporating air into the dough, giving the cookies a light and airy texture.

Next, add in the sweet components. Blend in the powdered sugar thoroughly until the mixture resembles creamy, fluffy whipped cream. Then, add the egg yolks, vanilla extract, almond extract, and lemon zest. If you want to enhance the almond flavor even further, you can include some Amaretto or almond liqueur. Blend all these ingredients together until well combined.

Now, it's time to add the nutty element. In a separate baking tray, toast the chopped almonds by sprinkling them with water and baking them for 7-8 minutes. Keep an eye on them to ensure they don't burn. Once the almonds are toasted, let them cool down, and then blend them into the butter mixture.

The dry ingredients come next. In a separate bowl, combine and blend the sifted flour and baking powder. Sifting the flour is crucial, as it ensures the cookies will have a light and smooth texture. Gradually add this flour mixture to the wet ingredients, working the dough with your hands until everything is combined. The dough should be soft and easy to work with.

If the dough feels too sticky, you can place it in the refrigerator for a few minutes to firm up. However, be careful not to overwork the dough, as this can lead to dense cookies.

Once the dough is mixed and has a soft, workable consistency, you're ready to shape and bake the cookies!

Shaping the cookies

• After blending the dry and wet ingredients separately, it is important to combine them gradually. Add the flour mixture to the butter mixture in small portions and work the dough with your hands until all the ingredients are combined. This ensures the dough is soft and easy to shape.
• Preheat the oven to 375°F (190°C).
• For uniformly sized cookies, use a tablespoon to scoop out the dough and shape it into balls. Place each ball on a baking pan, leaving some space between them as they will spread during baking.
• Slightly flatten the dough balls and create a dimple in the centre by pushing down with your finger. This technique helps the cookies bake evenly and retain their round shape.
• Chill the shaped cookies in the refrigerator for a few minutes before baking. This step is essential, especially if your kitchen is warm, as it prevents the butter in the dough from melting.
• Place the trays of cookies in the oven, reducing the temperature to 350°F (180°C). Bake for approximately 15-20 minutes, keeping a close eye on them to avoid overbaking. The cookies are done when they have a very faint golden tint.
• Allow the cookies to cool slightly before attempting to lift them, as they will be fragile when warm.

By following these steps and taking care not to overwork the dough, you will achieve perfectly shaped Greek wedding cookies with a soft, crumbly texture.

Baking the cookies

Now for the fun part! Preheat your oven to 350°F (177°C). While you wait, prepare your almonds by spreading them on a baking tray and sprinkling them with water. Pop them in the oven for 6-8 minutes, being careful not to burn them.

Once your almonds are ready, turn your oven down to 325°F (162°C). In a large bowl, cream together your butter and sugar until light and fluffy. You can use an electric mixer for this step if you have one. Really take your time with this—the mixture should be creamy and fluffy, almost like whipped cream.

Next, add your egg yolks, vanilla extract, almond extract, and lemon zest. Give it a good mix. Then, add your baked almonds and blend again.

In a separate bowl, combine your sifted flour and baking powder. Sifting the flour is important—it'll give your cookies a light and smooth texture. Gradually add this dry mixture to your wet ingredients, working the dough with your hands until everything is combined.

Line two baking pans with parchment paper. Roll your dough into balls, using about 2-3 tablespoons of dough for each cookie. Place them on your prepared baking pans, leaving some space between each cookie.

Place your trays in the oven, one on the second rack and the other on the fourth rack. Turn the heat down to 350°F (177°C) and bake for approximately 20 minutes. Keep an eye on them—you'll know they're done when they have a faint golden tint. Don't overbake them!

Once they're done, set them aside to cool. Be patient with this step—if you try to move them while they're still warm, they might break.

Now for the finishing touch: coat your cookies with powdered sugar. Place a large amount of powdered sugar in a bowl and dip each cookie, making sure the sugar sticks to all sides. Place them on a platter and sprinkle more powdered sugar on top for that extra wow factor.

And there you have it—Greek wedding cookies, fresh from the oven!

Coating the cookies in sugar

Preparing the Sugar Coating:

Before you begin coating the cookies, it is essential to have a generous amount of powdered sugar ready. Sift or whisk the powdered sugar to ensure there are no lumps, as this will create a smooth and even coating. You will need enough sugar to thoroughly coat all the cookies, so prepare about 5 to 8 cups of powdered sugar, or more if you prefer a thicker coating. Place the sugar in a large, shallow bowl or on a large plate.

Dipping the Cookies:

Once the cookies have cooled down slightly, it's time to dip them in the sugar. Gently lift each cookie and place it into the bowl or plate of powdered sugar. Use a spoon or your hands to sprinkle the sugar over the cookie, ensuring all sides are evenly coated. Gently turn the cookie over and repeat the process, making sure the cookie is well-coated. You may use a small sieve to dust the sugar over the cookies for a finer, more delicate coating.

Presentation:

After coating each cookie, place them on a large platter or baking sheet. Once all the cookies are coated, sprinkle more powdered sugar over them. This final dusting of sugar adds a beautiful, snowy appearance to the cookies and ensures they are completely covered in sugar.

Storage:

To maintain the freshness of your Greek wedding cookies and keep the sugar coating intact, store them in an airtight container at room temperature. They will stay fresh for up to a week.

Frequently asked questions