We remixed the classic kourabiedes recipe by adding a touch of aromatic chai spice.
Chai Greek Wedding Cookies
Makes about 25 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1⅓ cups (210 grams) confectioners’ sugar, divided
- 1 large egg yolk (19 grams)
- 1 tablespoon (15 grams) bourbon
- ½ teaspoon (2 grams) almond extract
- 2¾ cups (344 grams) all-purpose flour
- 2 teaspoons (4 grams) Chai Spice Mix (recipe follows)
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add ¼ cup (30 grams) confectioners’ sugar, and beat until well combined, about 1 minute. Beat in egg yolk. Slowly add bourbon and almond extract, beating until combined.
- In a medium bowl, whisk together flour, Chai Spice Mix, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. (Dough should be firm enough to shape but still soft.) Divide dough into 25 portions (about 25 grams each). Roll each portion into a smooth ball; roll each ball into a 3½-inch-long log. Shape each log into a “U,” and place on prepared pans.
- Bake until tops are light tan and bottoms are lightly golden, 15 to 20 minutes. Let cool on pans for 5 minutes.
- Place a sheet of parchment paper on work surface, and top with a wire rack. Place another sheet of parchment paper on work surface, and evenly dust with ½ cup (60 grams) confectioners’ sugar.
- Place half of cookies on confectioners’ sugar-dusted parchment; sift ½ cup (60 grams) confectioners’ sugar on top of cookies. Using a fork, push confectioners’ sugar around cookies to cover any bare spots. Lift cookies with fork, tapping on work surface to remove excess confectioners’ sugar. Place on prepared rack, and let cool completely. Repeat procedure with remaining cookies and remaining ½ cup (60 grams) confectioners’ sugar. Store in an airtight container for up to 4 days.
Chai Spice Mix
Ingredients
- 3 tablespoons (18 grams) ground cinnamon
- 1½ tablespoons (9 grams) ground ginger
- 1 tablespoon (6 grams) ground cloves
- ½ tablespoon (3 grams) ground cardamom
- ½ tablespoon (3 grams) finely ground black pepper
Instructions
- In a small bowl, stir together all ingredients. Store in an airtight container for up to 2 months.
- Photo Credit: Sophia Jones
