Kourabiedes are Greek cookies, very similar to those German butter and nuts balls my grandmother made for Christmas that I could never eat enough of.  A major part of this recipe is a whole clove in each cookie.  Personally, I wouldn’t do that. I would maybe add a small amount of ground clove to the cookie dough, as I am not a big fan of cloves.

Roll these once in powdered sugar when they come out of the oven, and then once again after they have cooled for a extra sweet flavor.  If you do put a whole clove in these and you powder them, be careful not to chomp down on the clove!


2 cups butter

¾ cup confectioners’ sugar

1 egg yolk

1 ½ oz. brandy or cognac

4 ½ cups sifted flour

Whole cloves

Confectioners’ sugar for topping

Cream butter until very light and gradually beat in sugar. Beat in egg yolk and brandy or cognac. Gradually blend in flour to make a soft dough.  With floured hands, shape dough into 1 ½” balls and stud each ball with one whole clove. Place on baking sheets and bake at 350 degrees for 15 minutes. Makes four to six dozen. Cool slightly and sift confectioners’ sugar over the cookies.


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