Pistachio and Orange Kourambiedes

As I am not Greek, but Greek by association, I thought it would be alright to try kourambiedes or almond shortbread cookies my way. I hope the true Greeks forgive me for messing with tradition.

Mostly pistachio instead of almond and rum instead of brandy, orange zest instead of orange flower water. Not exactly like the traditional Greek Christmas cookie but very tasty all the same. And this recipe makes a big batch too!

Ingredients:
3/4 - 1 cup crushed pistachio (225 g bag unshelled, salted and roasted pistachios)
1/3 cup ground almonds
1 2/3 cup butter
1 cup icing sugar
4 cups flour
1 tsp baking powder
1 tsp vanilla
2 tbsps rum
1 tsp finely grated orange zest
2 tbsps orange juice
1-2 cups icing sugar for dusting

If you have unroasted pistachios roast them in a single layer at 350 F for 6-7 minutes then cool. I just shelled mine and was ready to go. In a (waxed cereal) bag crush the nuts with a rolling pin leaving some bits, don't turn it into powder!

Mix butter and 1 cup icing sugar together. Mix the flour and baking powder together then add to butter mix in 3-4 additions, mixing well between each addition. Combine the vanilla, rum, orange zest and orange juice and add to the mixing bowl. Mix well. The dough should start to ball up on the beater.

Add the nuts in 2-3 additions.

Roll out on a floured board to about 1/3-1/2" thickness. Look at all those pistachios in the dough!

I used a 3" tree but use whatever cutter suits you.

Check out the thickness here.

Place the cookies a couple of inches apart on parchment lined baking sheets and bake at 350 F for 10 minutes or until just very slightly golden on the edges.

Now, working quickly and while the cookies are still warm, take each cookie and turn them over into the remaining icing sugar and turn them back into the icing sugar to get both sides coated.