Greek Olive Oil white Christmas Cookies Kourambiedes: all you need to know is that when it comes to Christmas cookies in Greece, there are two types, the white icing-topped crunchy cookies and, the honey-topped, filled moist cookies, melomakarona. These two cookies have given inspiration to the Greek cookie war: the ones that love the first one against the ones that love the other. It may seem awkward but there are endless Christmas day conversations with each group defending their own favorite cookie; why not try both and see which your family prefers?
Find the melomakarona recipe here
- TIME NEEDED
- 45 mins
- SERVES
- 30
INGREDIENTS
- 2 cups GAEA Organic Extra Virgin Olive Oil
- 1/2 cups white sugar
- 3 teaspoons vanilla extracts
- 1 cup roasted almonds
- a little cognac
- 2 teaspoons baking powder
- 4 cups flour for all uses
- icing sugar for finishing
METHOD
- Preheat the oven to 180 degrees Celsius
- In a bowl add the GAEA Organic Extra Virgin Olive Oil and the sugar and beat well until the sugar dissolves. The mix should come out creamy.
- In a separate bowl combine the flour with the baking soda and slowly add to the wet mix
- Add the almonds, the liquor, and vanilla extract and combine everything without overworking the dough.
- Form your cookies in any shape you want as long as they are roughly the same size to bake evenly and bake them for 30 minutes.
- Allow them to cool and powder them with icing sugar
TIP
When the cookies are ready, before powdering them with the icing sugar, you can sprinkle a little rose water on them!