Cookies + Desserts: Kourabiedes (Greek Butter Cookies)
Yield: 40 Cookies
Kourabiedes (Greek Butter Cookie) Recipe
A perfect Christmas treat, classic Kourabiedes are Greek buttery shortbread-like almond cookies that melt in your mouth. This easy recipe comes together with just a few ingredients.
Ingredients
- 2 cups (1 pound) unsalted butter, softened, plus 4 tablespoons (2 ounces)
- 1 pound slivered almonds, chopped
- 2 egg yolks
- 1 cup confectioners’ sugar
- 11⁄2 teaspoons vanilla extract
- 3 to 5 cups all-purpose flour
Garnish
- 2 to 3 cups confectioners’ sugar, as needed, for dusting cookies
Instructions
- Preheat oven to 350 degrees. In a small saucepan over low heat, melt 4 tablespoons butter. Stir in the chopped slivered almonds. Let almonds simmer in the butter, stirring continuously, until they are fragrant; about 1 or 2 minutes. Place in a clean bowl to cool.
- In the bowl of a stand mixer, beat butter on medium speed for 5 minutes. Gradually add the egg yolks, confectioners’ sugar, and vanilla. Add 1⁄2 cup of the flour. On low speed, gradually add the almonds and enough of the additional flour to form a dough that is not greasy and is easy to work with.
- Roll cookie dough into 1-inch balls or crescents. Place on a cookie sheet lined with parchment paper about 2 inches apart. Bake for 15 to 20 minutes or until bottoms are lightly golden brown. Remove from oven and allow cookies to cool on a wire rack to room temperature.
- Place a heaping amount of confectioners’ sugar on a piece of parchment or wax paper. Toss cookies in confectioners’ sugar. Coat generously. Place each cookie into a baking cup prior to serving. Store in an airtight container.