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For the parfaits
- 2 cups 2 percent Greek yogurt
- 12 strawberries, cleaned, hulled, and sliced
- 4 tablespoons honey
- 4 tablespoons crumbled kourambiedes cookies (see recipe, below)
- Divide the yogurt evenly between four parfait glasses.
- Top with the strawberry slices, honey, and cookies.
For the Kourambiedes (Greek Sugar Cookies)
- 3 sticks unsalted butter, softened
- 1/2 cup sugar
- 2 tablespoons sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 1/4 cup instant flour
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- Preheat oven to 350°F.
- Whip together the butter and sugar until light and fluffy. Add the egg yolks and vanilla.
- Sift the flours and baking powder together into a large bowl.
- Fold the flour mixture into the sugar mixture. It should not stick to your hands; if it does, add just enough all-purpose flour to make it stop. (The less extra flour you add, the better the result will be.)
- Lightly mix in the nuts—the less mixing the better.
- Roll out the dough into small balls, or any shape you want. Bake until lightly browned, 8 to 12 minutes. Remove and let cool in a rack, then transfer to an airtight container. The cookies will keep for a couple of weeks. If serving the cookies by themselves, they can be sprinkled with powdered sugar.
