These cookies are very similar to the Greek Kourabiedes my late mother-in-law made. The Greek method is to prepare a bed of powdered sugar on a sheet pan lined with waxed or parchment paper. She would put the sugar into a strainer and sift it on to completely cover the pan. As the warm cookies came out of the oven she sat them one by one onto the sugar covered pan. Then she sifted more powdered sugar over them until they were totally covered. She made these by the hundreds every Christmas and gave them away as gifts. She put each one in a white paper cupcake liner. They are absolutely delicious and they will explode in your mouth when you eat one. We used to laugh because you couldn't sneak one…the sugar down the front of your shirt was a dead give away. She made them when I married her son 49 years ago. It was so funny to see all those ladies and gentlemen with white powdered sugar down the front of their beautiful clothes., and slowly and gently rock the knife back and forth acrossYou see, just a thick mixture.So let's get started here and at least hit the high points. Let's talk about these pecans for a second. These ain't your standard chopped pecans. See how fine these are. It's really important to the texture of the cookie that these be finely chopped. I like to use a handheld nut chopper like the one below., the nuts can be browned on the stove top as well.
They are creamy and soft, and salt!I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.Because i am Greek i like to shear with you one little secret to make the perfect Kourabiedes. The secret is that you start by beating the butter (in room temperature )on it's own for thirty minutes .It's best to use an electric mixer because to do it by hand is very tiring .After that you just add the rest of the ingredients .Do not expect a soft easy to manage mix.It will be quite hard .The rest is as you know it .Beating the butter for 30 minutes makes it very light and as a resold the cookies will be crispy and then melt in the mouth .Here in Greece we use almonds, Chop the nuts small. The thumbprints aren't very big so you want to be sure to fit the maximum amount of filling in each cookie. I like to chop them fine.
In fact, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.I love cookies but these are my absolute favorite. I just adore them. Now I gotta go freeze them before I consume all of them! I hope you love them as much as we do!!, Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.Separating eggs : If you are an old hat at baking, about 1 1/2 to 1 3/4-inches in diameter.