The two 'cookies' that you will find in every greek house at Christmas are melomakarouna (honey biscuits) and kourabiethes (almond biscuits)
We make mounds of them before Christmas and give them away to friends, neighbours and visitors. Neighbours and friends do the same so we end up with a selection of sweets baked by local housewives. I prefer our neighbour Fani's biscuits. She uses only the best local honey and her almond biscuits are so sweet and delicate they almost fall apart before you get them into your mouth.
The almond biscuits are full of butter. Sheep's butter. Sometimes a little too 'sheepy'. The best butter comes from Kerkyra (Corfu) . It is a very pale yellow with a grainy texture and is very obviously straight from the stable.
I prefer Lurpak. Traditional people however buy their butter by the kilo from the grocer, great spoonfuls squashed into a plastic container. It must be used as soon as possible before it goes off.
The almonds must be local, even better if they are still in their shells and have to be smashed open. Only then are you sure they are fresh. Same with walnuts. Local runny dark brown honey is used in the syrup of the honey biscuits. These should be made using only fresh local oil and can be eaten during the Fast.
If you had a death in the family in the last year you should not be doing any baking or fancy cooking. Friends and family make extra and give them to those in mourning to 'sweeten' the sorrowful house.
Now they are irresistible