Kourabiedes Greek Butter Cookies Recipes

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Kourabiedes (Greek Butter Cookies) image

I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. -Rebecca Sprague, St. Louis, Missouri

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 6

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  • Preheat the oven to 200C / 390F. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
  • In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
  • In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
  • Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.
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Ingredients Deselect All 3/4 cup walnuts 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted …

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Dec 18, 2020 Cuisine: Greek Prep Time: 35 minutes Cook Time: 25 minutes Servings: 40 cookies (approximately) Author: Marissa Ingredients For the cookies 1 pound unsalted butter, softened at room temperature …
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Directions Preheat oven to 325 degrees. Sift together flour, almonds, confectioners’ sugar, and salt into a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat...
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Jun 30, 2006 ingredients Units: US 1 lb sweet butter (no salt, softened to room temp) 1⁄4 cup powdered sugar 2 egg yolks, lightly beaten 2 2 tablespoons brandy or 1 teaspoon …

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  • Cream butter until light and fluffy, it starts looking whitish. Mix in the 1/4 C powdered sugar and egg yolks, creaming well. Add brandy, mix in almonds.
  • Sift flour, measure and sift again with baking powder. Gradually add dry ingredients, mixing until smooth.
  • Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds. I roll them in my hand. Place on a ungreased baking pan. Place one whole clove in the center of each round. Bake at 325 for 30 minutes or until very lightly browned. Remove from oven and let cool on a rack for 5 minutes.
  • Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it. Sift more sugar over the top to cover. Let stand until cool, then store in a tin. They are much much better if you can stand to wait a few days before eating them, but I never can.
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Jul 16, 2013 directions Preheat oven to 350 degrees. Mix butter and 1 cup sugar until very light and fluffy. stir in egg yolk and brandy. Mix sifted flour and baking powder in a …

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Total Time 30 mins
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