Cinnamon Pecan YiaYia Cookies

So Greek Easter was a big deal growing up because it was one of the holidays that my YiaYia made her famous cookies. Our regular Easter celebration was usually pretty mellow, and sometimes we’d switch it up and do different things. But, Greek Easter at the cousins house was always really fun. There was lots of amazing food and of course, lots of cookies!

Cinnamon pecan yiayia cookies, wedding cookies

YiaYia always made her famous Greek cookies that we just called YiaYia Cookies. My recipe for these are in my book Cookies for Everyone. And while my traditional YiaYia Cookies will always be my all time favorite, I’ve started making other variations because this cookie is just so good!

Today I’m sharing my recipe for Cinnamon Pecan YiaYia Cookies, so you can make them for Easter. I always have YiaYia Cookies for every Easter, as it was tradition in my house. Whether YiaYia brought them over to our house, or we went over to the cousins for Greek Easter, I got my cookies either way. And if you’re wondering what a YiaYia Cookie is, the traditional name for them is Kourambiethes (pronounced KorUm-bI-ethies). They are a butter cookie, similar to a wedding cookie. They may traditionally have pecans, as YiaYia made some with pecans and some without (for the kids), but I don’t know for sure. I added cinnamon here for a completely different take on YiaYia’s pecan version, and I think these would make the perfect addition to any Easter table. Get the recipe below for my Cinnamon Pecan YiaYia Cookies.

Why Organic?
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Cinnamon pecan yiayia cookies, wedding cookies
Cinnamon pecan yiayia cookies, wedding cookies
Cinnamon pecan yiayia cookies, wedding cookies

Cinnamon Pecan YiaYia Cookies
Makes 48 cookies

Dough
1 pound (454 grams) organic salted butter, softened
71 grams (1/2 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
1 organic large egg yolk
2 tablespoons Seagram’s 7 American Blended Whiskey
5 cups (708 grams) cake flour
1 teaspoon organic cinnamon
1/2 teaspoon fine sea salt
127 grams (1 cup) organic pecans, chopped

Topping
organic powdered sugar

Method
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined.

Add in the egg yolk, whiskey, cake flour, cinnamon, and sea salt in that order. Mix on low until combined into a smooth dough.

Using your hands, form the dough into 48 balls and place them close together on the prepared cookie sheets (they won’t spread while baking, so 24 should fit on each cookie sheet). Flatten each ball slightly. They should look like disks that are about 2 inches in diameter.

Bake for 20 to 22 minutes, or until lightly golden brown on the bottoms. Let cool completely on the cookie sheets.

Sift powdered sugar generously over the tops of the cook­ies. Store in an airtight container for up to 2 weeks.

High Altitude — Bake at 325°F for 17 to 20 minutes or until lightly golden brown on the bottoms.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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