Growing up in a Greek/Irish household, I had my fair share of both the Mediterranean diet, and a hearty amount of meat and potatoes. 🙂
With the Greek side, something I grew up to love were the Greek cookies. These included two types of cookies specifically:
- Koulourakia Greek Easter Cookies (also called Greek Braided Cookies)
- Kourabiedes Greek Butter Cookies with Powdered Sugar
My Yia-Yia (grandmother in Greek), used to make them for us at every holiday, not just Easter. And they are oh so good. Now that we’re all older, things have changed.
My Yia-Yia can’t really do much baking anymore, and we can’t use the same recipe anymore, because now I have a gluten allergy! But that didn’t stop my aunt from adapting this recipe for people like me. I can’t express how special that is to me. I’m really excited to share this new gluten free recipe my aunt crafted, to help me keep enjoying my Greek Butter Cookies!
Heads up: due to challenges with different gluten free flours and textures, this recipe has been adapted a bit for taste. This recipe could be considered somewhat of a combination of Koulourakia and Kourabiedes because we combine some of the flavors and techniques. If you want to go one direction with it, you definitely can. We’ll have helpful tips and warnings below for how to avoid overly dry cookies, dough, etc.