Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Greek Butter Cookies (Kourabiedes) Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 20, 2020 Rate PRINT Share Close Photo: Mike Krautter Yield: 45 Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the mastic tree. Ingredients 2 ½ cups unbleached all-purpose flour ¾ cup slivered blanched almonds, toasted and finely chopped ¾ cup confectioners' sugar, plus more for rolling ½ teaspoon kosher salt 2 sticks (1 cup) unsalted butter, room temperature 2 tablespoons honey, preferably Greek 1 tablespoon pure vanilla extract 2 teaspoons grated lemon zest ½ cup mastiha liqueur, such as Skinos Directions Preheat oven to 325 degrees. Sift together flour, almonds, confectioners' sugar, and salt into a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and honey on medium speed until fluffy. Beat in vanilla and lemon zest. (It may not come together fully until you add flour mixture.) Reduce speed to low; gradually beat in flour mixture, alternating with mastiha. Scoop 1 tablespoon of dough; roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until brown around edges, about 20 minutes. Transfer sheets to wire racks; let cool completely. Roll cookies in confectioners' sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 1 week. Originally appeared: Martha Bakes, Episode 910 Rate It PRINT