Kourabiedes (Greek Butter Cookies)

5 from 1 vote

This Year, enjoy the goodness of Traditional Greek desserts by baking these delicious, nutty, and crunchy Kourabiedes. Follow this recipe with tips, and tricks for the best Kourabiedes.

Course Dessert

Cuisine Greek

Keyword cookies, desserts, greek

Prep Time 15

Cook Time 25

Resting ztime 15

Total Time 55

Author Adalynn Ward

Servings persons

Calories 128kcal

Ingredients

8½ cup flour
1½ cup butter
1 cup sugar
2 tsp vanilla extract
1½ cup sunflower or canola oil
2 egg yolks
1 tsp Baking soda
1½ cup crushed almonds
1½ cup caster sugar
1 tbsp Rose water

Instructions

Preheat the oven to 365 °F .
Line 2 baking trays with greased baking sheets.
In a mixing bowl, add butter sugar, and vanilla essence. Beat with the help of an electric beater until the mixture becomes soft and airy. Add oil and egg yolks. Beat well again.
In another bowl, mix the flour with baking soda. Mix in the chopped nuts.
Pour the mixture of wet ingredients into the dry ones and add rose water. beat with an electric beater. Once it combines, knead with your hands until a soft, smooth dough is formed.
Take a small amount of dough and roll it between your palms to make the cookie. Repeat until the dough is used up.
Place the cookies on a lined baking tray. Bake them for 15 minutes or until a nice golden top. Let the cookies cool down completely before dusting them with powdered sugar.

Notes

Baking tips

The most important baking tip is to avoid over-baking the cookies. Since they do not get too brown, it is quite tricky to know when they are just right-baked. Just keep them in an oven for 15 minutes or until they get a light tint on the cookie top.
Do not touch the cookies when they are hot. The butter is still in melted form and is not yet settled. Touching cookies might break them.

When they are slightly cooled, place them on a cake rack to cool them. Be careful to handle them because they might crumble before fully cooling down.

Nutrition