Kourabiedes - Greek Cookies
Kourabiedes are traditional Greek butter cookies with loads of powdered sugar. These cookies are delicate and buttery and delicious!
Servings: 4 dozen
Calories: 300kcal
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 tablespoon brandy
- 1 ½ teaspoons vanilla extract
- ½ cup powdered sugar
- 1 egg white from one large egg
- 4 cups sifted all-purpose flour
- ½ teaspoon baking powder
- ¼ cup finely chopped almonds (optional)
- 1 cup powdered sugar for sprinkling
Instructions
- 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.
- 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.
- 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.
- 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.
Video
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
Nutrition
Calories: 300kcal | Carbohydrates: 11.6g | Protein: 1.3g | Fat: 130g | Saturated Fat: 6.6g | Cholesterol: 10.2mg | Sodium: 2.1mg | Fiber: 0.4g | Sugar: 3.8g
