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One of my favorite movies is the 2002 sleeper hit My Big Fat Greek Wedding. I’ve seen it so many times, but I still laugh out loud in all the same places. Especially at Toula’s (the bride-to-be) father, Gus, and his love for Windex, the popular window cleaner. Toula Portokalos explains while narrating, ” My dad believed in two things: That Greeks should educate non-Greeks about being Greek and every ailment from psoriasis to poison ivy can be cured with Windex.” Throughout the film you see Gus with his beloved Windex, spraying it here and there as the remedy for just about everything. Then on the morning of the big (fat and Greek) wedding, this conversation takes place between Toula and her non-Greek groom, Ian.

Toula Portokalos: I woke up with this huge zit this morning.

Ian Miller: Where?

Toula Portokalos: [points to a spot on face] There.

Ian Miller: I had a huge zit this morning too!

Toula Portokalos: Really? Where?

Ian Miller: [points to his face] Well, it was there, but it’s gone now.

Toula Portokalos: Why?

Ian Miller: I put some Windex on it.

Too Darn Funny! If you’ve never seen the movie, make some of these traditional Greek sugared almond cookies (pronounced Koo-rah-bee-YEH-these), go out and rent the DVD, and have a fun and sweet night in.


2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking powder
2  1/2 tablespoons fresh-squeezed orange juice or brandy (brandy is more traditional)
1/2 cup coarsely chopped roasted almonds
6 cups flour
Powdered sugar (for dusting)

Preheat the oven to 350 degrees.  Line a baking sheet with a Silpat mat or parchment paper.

In a mixing bowl, cream the butter and sugar until white. Dissolve the baking powder in the orange juice or brandy and slowly add to the mixture, along with egg yolks, vanilla, and almonds. Add flour gradually, 1 cup at a time. Remove from the mixer and knead the dough by hand until malleable.

Shape the cookies by hand into dome-shaped circles or crescents about 2 inches in diameter and 3/4 inch thick, and place them on a baking sheet.

Bake for 20 minutes or until cookies barely starts to brown.

While cookies are baking, sift powdered sugar onto a large tray or cookie sheet. As soon as the cookies are done, roll in the sugar. When all the cookies have been coated once, repeat and cool.

When cooled, place in layers on a serving platter that has been dusted with sugar, and sift a liberal amount of sugar on each layer.

Makes about 60 cookies

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