Celebrating the Holidays without butter cookies just doesn’t feel right! It’s a Christmas tradition to bake our delicious Kourabiedes Recipe that the whole family enjoys.
From Stephanie: Every year during the Holidays, my dad and I meet in the kitchen to make Kourabiedes together. It’s a Christmas tradition that many Greeks practice, whether it be with their moms, daughters, yiayias or cousins.
As a kid, I would stuff my face with multiple Kourabiedes in one sitting. Often times so fast, that I would choke on the powdered sugar! Please be more careful than 10 year-old Stephanie.
These traditional Greek butter cookies not only taste delicious, but will fill the house with the sweetest smell as soon as they start baking in the oven!
HOW TO MAKE OUR KOURABIEDES RECIPE
- Pre-heat oven to 375 F. Cream the softened butter with a mixer.
- Incorporate granulated sugar gradually, and beat together.
- Beat in the egg yolks. Then add the brandy and vanilla. Gradually mix in the flour, and add in the finely chopped almonds.
- Take the dough out, and knead it into a large ball.
- Use a 1/8 measuring cup to measure out each cookie. Roll into balls, and place on a greased cookie sheet.
- Bake for 18 minutes, until they are creamy in color. Do not let them brown. Allow to cool.
- Dust a plate or cupcake liners with powdered sugar.
- Place the cooled cookies in each liner (or on the plate), and dust with additional powdered sugar.
HOW LONG DO KOURABIEDES LAST?
If they are stored in a cool, air-tight container, Kourabiedes can last from 4-6 weeks.
CAN I MAKE THIS KOURABIEDES RECIPE WITHOUT NUTS?
Absolutely! Or you can substitute for other nuts like walnuts.
HOW DO YOU PRONOUNCE KOURABIEDES?
The correct way to pronounce them is kou-rah-bee-EH-thez. Props to you for even trying!
Kourabiedes Recipe – Greek Butter Cookies
- 6 1/4 cups flour
- 3 tbsp baking powder
- 1/2 tbsp salt
- 1 cup granulated sugar
- 1 lb unsalted butter softened
- 3 egg yolks
- 4 tbsp brandy
- 5 drops vanilla
- 1 1/2 cups whole almonds finely chopped
- 1 1/2 cups powdered sugar
- Pre-heat your oven to 375°.
- Cream the softened butter with a mixer. Add sugar gradually, and beat together.
- Beat in the egg yolks. Then add the brandy and vanilla.
- Add in the flour gradually, until fully incorporated. If it feels sticky, add more flour.
- If you have whole almonds, add to a food processor, until they are finely chopped. It may help to add a little at a time.
- Incorporate the almonds into the dough, and mix well.
- Take the dough out, and knead into a ball.
- To make each cookie uniform, use a 1/8 measuring cup and roll into balls. Place on a greased cookie sheet. The cookies will expand only a little bit in the oven.
- Bake for 18 minutes, until they are a creamy color. Do not let them brown.
- Let the cookies cool. Place on a dish that has been dusted with powdered sugar. Or you can use cupcake liners for each cookie. Then dust with additional powdered sugar on top. Enjoy!
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