Kourabiedes or kourabiethes (Greek: κουραμπιέδες) resemble a light shortbread, typically made with almonds. Kourabiedes are sometimes made with brandy, usually Metaxa, for flavouring, though vanilla, mastika or rose water are also popular. In some regions of Greece, Christmas kourabiedes are adorned with a single whole spice clove embedded in each biscuit. Kourabiedes are shaped either into crescents or balls, then baked till slightly golden. After they cool, they are usually rolled in icing sugar. Kourabiedes are especially popular for special occasions, such as Christmas or baptisms (christenings).
Kurabiiki name of the Bulgarian cuisine and the many varieties of cookie, a popular sweet variety. Especially during the holiday season, and a variety of jams produced via the new year with powdered sugar cookies decorated with cute shapes are called maslenki.
Polvorón, from the Spanish word for dust, (Cebuano: polboron; Tagalog: pulburon) is a type of Andalusianshortbread popular in Spain and Latin America and other ex-Spanish colonies such as the Philippines during Christmas. Polvorones are made of flour, sugar, milk, and nuts, but they also include pig fat. They were traditionally produced for the Christmas season from September to January but are now often available year round. There are about 70 factories in Andalusia that are part of a syndicate that produce polvorones and mantecados. Mantecado is a similar Spanish shortbread. The name mantecado comes from manteca de cerdo iberico (fat of Iberian pig) with which they are made. These days there are options different from animal fat, like mantecado made with olive oil.
In the Philippines, a number of local variants on the traditional polvorón recipe have been made. Well known variants include polvorón with casuy (cashew), and polvorón with pinipig (beaten young green rice). There's even strawberry, chocolate and cookies-and-cream polvorón.