Kourabiedes: Greek Christmas Butter Cookies
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
30 cookies
-
Course
Dessert
-
Cuisine
Mediterranean, Greek
Kourabiedes: Greek Christmas Butter Cookies
Description
Kourabiedes: Greek Christmas Butter Cookies combine butter, powdered sugar, egg yolk, and cognac (or brandy/ouzo) to create a soft, rich dough. Cake flour and baking powder integrate with ground toasted almonds to deliver a slightly nutty texture within a tender crumb. The dough, chilled briefly to ease handling, is shaped into small rounds or crescent forms before baking at a moderate temperature for 20-25 minutes. Careful not to overbake, the cookies emerge tender rather than hard. Traditionally, rosewater is sprinkled after baking, imparting an aromatic floral note that complements the sweetness. These cookies are generously coated with powdered sugar, lending a snowy finish.
The cookies' flavor is delicately sweet with nutty accents and subtle warmth from the cognac or ouzo. Their texture is crumbly and tender, with a fine balance between buttery softness and crunchy almond bits. Baking at moderate heat ensures they remain light, avoiding a dry or tough bite. After cooling and dusting, they are ready to serve.
Kourabiedes make a fitting treat for festive gatherings or tea time, pairing well with coffee or traditional Greek beverages. Their small size and gentle sweetness make them pleasant as a dessert or snack.
A useful tip is to prepare a homemade floral water substitute using orange peel and cloves if authentic rosewater is unavailable. Maintaining careful watch while baking preserves the delicate, melt-in-the-mouth quality instead of a harder texture.
Ingredients
- 1 cup (8 oz or 226 g) butter room temperature
- ½ cup (1.3 oz or 50 g) powdered sugar
- 4 cups (10.5 oz or 360 g) powdered sugar for dusting
- 1 egg yolk
- 1 tablespoon cognac or brandy or ouzo
- 3 cups (360 g) cake flour (regular flour will work too)
- 1 teaspoon baking powder
- ¾ cup (2 ½ oz or 75 g) chopped or ground toasted almonds
- Rosewater (look for it in middle eastern stores or make this substitute (see below)
Instructions
- Preheat oven at 350 degrees F (180 Celsius)
- In a large bowl whip the butter until white and fluffy. Add ONLY the ½ cup powdered sugar gradually. Continue mixing and add the egg yolk and the cognac or ouzo. In another bowl sift flour and mix well with the baking powder, add the chopped almonds. Add the flour mixture to the butter and mix. Knead for a few minutes and if needed add a bit more flour. This dough will be a bit sticky. Put the dough in the refrigerator for 10-15 minutes.
- Line a cookie sheet with parchment paper. Remove from the refrigerator and make small round shapes about the size of a walnut and flatten a bit with your fingers. Another common shape is the crescent. My 3-year-old son also made some in the shape of a star using a cookie cutter.
- Bake for about 20 to 25 minutes. Be careful not to over bake otherwise these cookies will be hard instead of having a melt-in-your-mouth quality.
- Once you remove them from the oven sprinkle with some rose water or substitute.
- Fill shallow bowl with the rest of the powdered sugar (4 cups), dip each kourabie in the sugar mixture making sure they are well covered with sugar, place on a large platter. Once you have 1 layer of kourabiedes on the platter, sift powdered sugar over the kourabiedes, continue the same process with the next layer, layering until you have small pyramid.
Notes
- Gently dust the cookies with powdered sugar after baking for a classic finish; you may lightly brush off some afterward to reduce sugar.
- If unavailable, substitute rosewater by boiling water with orange peel and whole cloves, straining before use.
User Reviews
Overall Rating
5
You'll Also Love
