This recipe for Kourabiedes is a family favourite producing the most delicious traditional Greek butter cookies. Easy to make, studded with roasted almonds and always a favorite during the Christmas season!
1cupicing sugar(aka confectioners sugar or powdered sugar)
additional icing sugar for powdering
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, mix together the butter and vegetable shortening until light and fluffy.
Add the egg, egg yolks, vanilla extract, lemon juice and liquor and blend until incorporated.
In a large bowl, whisk together the flour, icing sugar, baking powder and baking soda. With the stand mixer running on low, slowly add the flour mixture until fully incorporated. Add the almonds and mix in.
Using a 1 1/2 tablespoon cookie scoop, scoop out batter and roll them into a ball. Arrange the cookie balls onto a baking sheet leaving enough space for them to expand as they bake. Press down very lightly to flatten them out just a little.
Bake until they begin to brown underneath and get a very light golden colour, about 25-28 minutes.
Allow the cookies to cool on the rack for 5-10 minutes. Gently place cookies in a dish sprinkled with icing sugar and sift with more icing sugar until they are well covered.