Kourabiedes Christmas Cookies
Kourabiedes are a characteristic shortbread type of cookie made in Greece during the holidays
Ingredients
- 900 grams Flour
- 1 tsp Baking powder
- 2 Egg yolks
- 500 grams Unsalted butter
- 220 grams Powdered sugar
- 14 grams Vanilla powder
- 30 grams Cognac or ouzo or use raki as we do in Crete
- 200-300 grams Unsalted almonds slightly roasted
- A pinch Salt
For the topping
- 200 ml Rose water (optional)
- 500 grams Powdered sugar (for coating)
Instructions
How to roast the almonds
- Preheat oven to 180°.
- Place the almonds in a tray and roast for about 8-10 minutes.
- When cool, chop in chunks, but do not chop too finely.
Making the Kourabiedes
- Mix baking powder, one of the dry vanillas, salt, and flour in a bowl and set aside.
- Begin by making the butter soft with a mixer for at least 10 minutes. Add sugar and keep mixing for another 7 minutes. The secret to great kourabiedes lies in this step. This mixture must be white and very fluffy.
- Add the egg yolks, one at a time.
- Remove the mix from the mixer and slowly add half of the flour mixture and the raki, ouzo, or cognac.
- Slowly add the rest of the flour carefully so as not to add too much at a time.
- The mixture should not be hard but light and airy, so perhaps you might not need to add all the flour mixture.
- Incorporate the almonds and once the mix has reached a firm consistency, shape them into small balls, or half-moon shapes, or any way you like!
- You can even use cookie cutters to give the cookies a fun holiday-themed shape.
- Place the cookies on a tray on top of waxed paper. Space them properly on the baking tray because they may double in size.
- Bake at 170° for 20 to 25 minutes.
- When you remove the kourabiedes from the oven, lightly sprinkle with rosewater (optional).
- Let them cool and sprinke with the powdered sugar mixed with the remaining vanilla powder.
Notes
- If stored properly in a covered container, they can last for weeks.
Nutrition
Calories: 230kcal
Tried this recipe?Let us know how it was!
