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kourabiedes on a black plate

Kourabiedes Greek Cookies


  • Author: Kim | kickassbaker.com
  • Prep Time: 20 minutes + 1 hour chilling time
  • Cook Time: 12 minutes
  • Total Time: 30 minutes + 1 hour chilling time
  • Yield: 4 dozen cookies 1x

Description

Kourabiedes are traditional Greek butter cookies with loads of powdered sugar. These cookies are delicate and buttery and delicious!


Ingredients

Scale

Instructions

  1. Prepare Dough: In the bowl of a stand mixer or a large bowl with a hand mixer, add butter and vegetable oil. Beat on medium speed until well combined. Stop the mixer and scrape the bottom and sides of the bowl. Add the brandy, vanilla, ½ cup powdered sugar, and egg white. Beat on low for 30 seconds, then increase the speed to medium and continue beating for 30 seconds more. With the mixer off, scrape the bottom and sides of the bowl. Then add in flour and baking powder. Mix on low until just combined. Add in almonds, if using, and mix for 15-20 seconds on low
  2. Roll Out & Chill Dough: Place a piece of parchment paper or wax paper on a flat surface, and dump dough out onto it. Place another piece of parchment paper or wax paper on top of the dough and press down gently until the dough is a couple of inches thick. Using a rolling pin, roll the dough out on top of parchment/wax paper until it’s about ½ inch / 1.25 cm thick. Slide the dough sandwiched between the parchment paper onto a baking sheet and refrigerate for 1 hour
  3. Bake: Preheat the oven to 375ºF / 190ºC. Line two baking sheets with parchment paper or silicone baking mats and set aside. Remove the dough from the fridge and peel off the top piece of parchment paper. Using a cookie cutter dipped in flour, cut out shapes and carefully transfer them to the baking sheets, about 1 inch apart. Cookies will not spread much, so placing them this close together will work just fine. Continue dipping the cookie cutter into flour between each shape you cut out. Bake 10-12 minutes in a preheated oven, rotating the trays front to back and top to bottom halfway through. Remove the cookies from the oven when they have just started to brown at the edges. Allow the cookies to cool on the trays for 15-20 minutes. Sprinkle powdered sugar over top of the cookies until thoroughly coated

Notes

  • Store cookies in an airtight container at room temperature for up to one week
  • Cookies may be frozen for up to 3 months. Defrost at room temperature for 1 hour before serving
  • Recipe inspired by and adapted from my mom and my grandma
  • Category: Cookies
  • Method: Bake
  • Cuisine: Greek

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