Kourabiedes Recipe

Kourabiedes Recipe
Staff Writer

Big Girls Small Kitchen


These are meant for New Year's. With the spiciness of cloves and the soft citrus-y hint of cognac, these cookies crumble as you eat them in a way that, for whatever reason, bodes well for the year to come.


  • 1 cup shortening
  • ¼ cup confectioners’ sugar
  • 1 egg yolk
  • 1 tablespoon brandy or cognac
  • Pinch cloves
  • ½ cup walnuts
  • 2½ cups flour
  • About 1½ cups confectioners’ sugar, for sifting over


Preheat the oven to 300 degrees.

To grind the walnuts, combine the nuts and 2 tablespoons of flour in a food processor. Pulse until the nuts are finely ground, not pasty. Set aside.

In a mixer, beat butter and confectioners’ sugar for 1 minute, until fluffy. Add the egg yolk, brandy, and clove. Beat in remaining flour and walnuts just until mixed — don't overmix.

Shape a scant tablespoon of dough in a ball. Flatten it out and elongate the ends slightly. Set on a parchment-lined baking sheet. Bake 12-16 minutes, until the cookies are firm but colored only on the bottom. Remove the tray and set it on a rack.

Sift a coat of confectioners’ sugar all over the hot cookies. Let cool for about 15 minutes, and then add a second coat of sugar. Let cool completely. Keep in an airtight container.

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.