Greek Butter Cookies
These Greek cookies are a Christmas classic! Greek families give tins of these buttery, almond cookie treats to neighbors around Christmas.
Not sure which came first - the Greek or the Arab “S” shaped cookies but they both make their own version, with slight differences, but all indulge happily. They’re called “Kourabiedes” in Greek and “Ghrabeh” in Arabic . One difference I’ve noticed is that in the Arabic version there is no egg which results in a very sandy-textured cookie.
To determine this unassuming butter cookie’s origin, let’s follow the name’s trail: the earliest Arab version of the sweet is ‘khushkanānaj gharib’ (meaning “exotic cookie” in Arabic) and was documented in the oldest Arabic cookbook known, the 10th century Kitab al-Ṭabīḫ. Later, around the 15th century, a very similar recipe appeared in Ottoman kitchen writings under the name ‘kurabiye’. The recipe made an easy jump via Ottoman centuries of domination inule to Greece. (We don’t really care, right, but I find the origins and assimilation of recipes throughout the countries of the Med interesting.)
At every bakery window on the old streets of Jerusalem, these unassuming little cookies in the shape of an “S” with a single pine nut or almond sliver ornament and a dusting of powdered sugar, snuggle between trays of baklawa and knafi. When we first tried one, they were so light and just sweet enough with a tender, sandy texture, it was an easy task to eat another and another and…...
We found the name of the cookies “graybeh” impossible to pronounce correctly and so we just resorted to calling them “S” cookies
Now here’s their most important virtue: they are so easy to make and such a simply delicious treat, whether you can duplicate the “S” shape or some other unidentifiable letter from an unknown language. Your appetite won’t care.
1 cup butter, softened
¾ cup white sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour
pinch of salt
1/4 cup powdered sugar for dusting
1/4 cup toasted almond slices for garnish
-Preheat the oven to 375 degrees. Grease 2 cookie sheets or use parchment paper or silpad.
-In an electric mixer, beat butter, sugar, and egg together in a medium bowl, on medium-high speed until smooth. Stir in salt and vanilla and almond extracts. Blend in flour, then turn dough onto a lightly floured surface and use your hands to combine well to form a soft dough.
-Place a teaspoon full of dough onto a lightly floured working surface in front of you and by rolling and shaping gently, create logs, or "S" shapes. Place cookies 1 to 2 inches apart on the prepared cookie sheets. Push an almond slice into one end of each cookie.
-Bake in the preheated oven just until edges are golden, about 10 minutes.
-Allow cookies to cool completely. Dust with powdered sugar. Makes about 3 dozen.
Shape dough into logs or “S” shapes and stud with an almond slice before baking.
Generously dust baked cookies with powdered sugar.
Buttery and light, these Greek Butter Cookies are perfect for spring teas, parties and Mother’s Day.
