Today I made and photographed four recipes that I’m contributing to a cookbook about the food we learned from our families. It was a bit odd to make kourambiethes in July but whatever. My retro red Kitchenaid mixer was happy to be at work. These Greek shortbread cookies are super easy to make and the gluten-free version has a nice buttery texture. My dad uses almond but today I used the rose extract that I bought while shopping with my friend Meher. It smells ah-mazing. Dusted with powdered sugar duster and graced with a clove, you definitely want to try making these at least once a year.
KOURAMBIETHES RECIPE (for about 1 dozen)
1 stick of unsalted butter
1 cups gluten free flour
1 egg yolks
1/4 teaspoon baking powder
1 cups + 1 cup powdered 10x sugar, sifted
1 teaspoon vanilla or rose extract
1/2 teaspoon whole cloves
Preheat the oven to 350 and line baking trays with parchment paper. Sift the flour and baking powder together in a bowl. Using an electric mixer, beat room-temperature butter until light and fluffy. Gradually add powdered sugar and combine well. Add the egg yolk, vanilla and beat until just combined. Fold in the flour. Shape small pinches of mixture into domes and place on trays. (Wet your hands in a small bowl between pinches to keep them clean.) Bake for 12 minutes or until light brown. Cool on racks and powder generously. Place 1 clove in the center of each.