Kourabiethes Greek Butter Cookies
Infused with the warm flavors of almond, vanilla, and a splash of brandy or ouzo, Kourabiethes are the quintessential Greek butter cookies that melt in your mouth with every bite. These festive cookies, delicately shaped into crescents or rounds, are enriched with toasted almonds for a satisfying crunch and generously coated in powdered sugar for an irresistibly snowy finish. Perfectly tender thanks to the creamed butter base, they require just 20 minutes of prep and baking time, making them an easy yet impressive addition to any dessert spread. Ideal for celebrations or paired simply with coffee or tea, Kourabiethes bring a taste of Greece to your home and can be stored in an airtight container to enjoy all week long. Indulge in these traditional sweet treats that embody the charm and flavor of Mediterranean baking!
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Ingredients
- 230 grams unsalted butter
- 50 grams granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 tablespoon brandy or ouzo (optional)
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 50 grams blanched slivered almonds (toasted)
- 200 grams powdered sugar (for coating)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, approximately 5-7 minutes. This step is key to the delicate texture of the cookies.
Step 3
Add the egg yolk, vanilla extract, almond extract, and brandy (if using) to the creamed butter and sugar. Mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand with a spatula until a soft dough forms.
Step 5
Fold in the toasted, blanched slivered almonds, ensuring they're evenly distributed throughout the dough.
Step 6
Using clean hands, shape small pieces of dough into crescent shapes or round balls (about one tablespoon of dough each, yielding approximately 24 cookies). Place them on the prepared baking sheet, leaving about 2 cm (1 inch) of space between each cookie.
Step 7
Bake in the preheated oven for 18-20 minutes or until the edges just begin to turn golden. Be careful not to overbake, as the cookies should remain pale.
Step 8
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Once the cookies are completely cooled, generously coat them in powdered sugar. To achieve an even coating, you can roll the cookies in a shallow dish filled with powdered sugar or sift powdered sugar over them while turning each cookie.
Step 10
Serve these delightfully buttery cookies with coffee or tea, and store any leftovers in an airtight container for up to a week.
Nutrition Facts
| Serving size | (822.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3950.0 |
| Total Fat 229.2g | 0% |
| Saturated Fat 118.8g | 0% |
| Cholesterol 693.8mg | 0% |
| Sodium 496.5mg | 0% |
| Total Carbohydrate 454.5g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 248.7g | |
| Protein 40.9g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 241.7mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 705.9mg | 0% |
Source of Calories