Kourabiedes - Greek Christmas Butter Cookies
User Reviews
5
Kourabiedes - Greek Christmas Butter Cookies
Description
Kourabiedes - Greek Christmas Butter Cookies rely on a fluffy, creamy ghee and sugar base whipped for many minutes to achieve their soft, tender texture. The addition of finely chopped roasted almonds provides a gentle crunch and nutty character that complements the buttery dough. The cookies are baked at a low oven temperature until lightly colored to avoid hardness. Once cooled, they're generously dusted with icing sugar, which should be done while fully cooled to avoid a thick, unpleasant sugar layer. Optionally, a spray of rose water can enhance the aroma.
Shape the dough by hand into small rounds about 1.5 inches in diameter, pressing lightly on top before baking. The dough benefits from resting covered before shaping to improve pliability. Because of the almond pieces, using cookie cutters is not recommended unless almonds are omitted.
Store baked cookies in an airtight container at room temperature with parchment paper between layers to maintain dryness and prevent damage. The cookies keep well and resist moisture absorption while covered.
Ingredients
- 300 grams ghee 1¼ cup = 2 tablespoons, or clarified butter, softened
- 120 grams almonds 1 cup, unpeeled, whole
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- 110 grams confectioners sugar 1 cup
- 25 ml rum A little more than half a shot glass, or Amaretto Disaronno
- 600 grams all-purpose flour 4⅕ cups, unbleached
- ½ teaspoon ground nutmeg
- 1 cup rose water optional
Instructions
- Spread the almonds on a rimmed baking sheet and roast at 320°F / 160°C. Let the almonds cool. Pulse almonds in a food processor into thick pieces or break them with a mortar and pestle.
- Using your mixer beat the butter with the sugar using the wire whip attachment at high speed for about 20 minutes. Gradually add the flour, baking powder, and vanilla. Continue beating at a lower rate for 10 minutes until the mixture turns white and is a fluffy white cream.
- Remove mixing bowl from mixer and fold in the almonds and rum.
- Form cookies into a round shape with a diameter of 1.5 inches. Press lightly with your finger on the top. Place cookies on a parchment paper baking sheet. Bake them in a preheated oven at 350°F / 170° C for 20-30 minutes, depending on the size we made them.
- Remove from the oven, and let cookies cool completely. Optional: Fill a spray bottle with rose water and spray the cookies lightly. Or sprinkle some with your fingers.
- Add the icing sugar to a large bowl. Add the cookies to the bowl with the sugar. Turn cookies around, cover them well with sugar, and transfer them to a serving platter.
- For serving: Often, home cooks create a pyramid shape with the cookies, sprinkling each row with extra sugar.
Notes
- For a fluffier texture, whip the butter and sugar at high speed before slowly adding flour at low speed.
- Roast the almonds and cool completely before incorporating to avoid dough tightening.
- Shape cookies by hand for best results due to almond chunks; skip almonds if using cookie cutters.
- Bake at a low temperature until light colored to prevent a hard texture.
- Dust with icing sugar only after cookies have fully cooled for a clean coating.
- Store in an airtight container with parchment paper between layers to keep cookies dry and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 79mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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