Years ago, before even floppy disks, I would bake zillions of cookies for the Hanukkah-Christmas season and give baskets of different kinds to the editors of the various local newspapers and magazines that I wrote for.
There were always: butter cookies, peanut butter cookies, chocolate chippers, oatmeal raisin, gingersnaps and Chinese cookies.
Occasionally: Dutch Butter cookies, St. Cupcake Brownie cookies, Orange Marmalade cookies and Fruit Roll cookies.
My house smelled as fabulous as any bakery. Various and sundry repair people, delivery people and dog walkers would occasionally stop by and ask if there were any “seconds” — you know, not pretty enough for the gift baskets — that they could sample.
I always gave away (still do!) a lot of food.
One year I added kourabiedes (Greek almond-butter cookies) to the assortment. They got rave reviews and I always included them after that.
Of course time passed and, thanks to technology, I no longer deliver hard or floppy disks to editors. Everything is sent over the internet. To places far and wide.
So, no more editor-and-media staff cookie baskets.
Less work (baking cookies, that is), but also less personal contact with the people I write for.
I still give away a few cookie baskets but I don’t bake the variety of cookies I once did. Hadn’t made kourabiedes for a year or three until a few days ago.
So glad I did! They are as delicious as I remember. A few simple ingredients. Not fancy or fussy. I like to think of them as “the coffeecake of cookies” — the kind you reach for with afternoon tea or coffee. Lightly sweet and buttery but not overly rich. Freezable. Perfect for giving away. Or not.
Kourabiedes
1 cup butter
2 cups all-purpose flour
1/3 cup ground almonds
1 egg yolk
3 tablespoons confectioners’ sugar
1/4 teaspoon salt
confectioner’s sugar for coating
ground cloves, optional
Beat the butter with an electric mixer set on medium speed for 2-3 minutes, or until it is light and fluffy. Add the flour and almonds and mix for a minute or two until the ingredients are well blended. Add the egg yolk, confectioner’s sugar and salt and beat until ingredients are well blended and a uniform dough has formed. Wrap the dough in plastic wrap and refrigerate for at least one hour. Preheat the oven to 325 degrees. Take off pieces of dough and shape them into balls about 1-inch in diameter. Place the balls on ungreased cookie sheets. Bake for about 25 minutes or until they are lightly tanned. Let cool. Roll the cookies in confectioner’s sugar to coat the entire surface. Place on a serving tray and sprinkle with ground cloves if desired.
Makes 4 dozen