This time-tested recipe for Kourabiedes will get you in the holiday spirit in no time!
It’s time for the Greek Christmas cookie battle. In one corner we have Melomakarona — honey walnut syrup soaked spice cookies. And in the other we have Kourabiedes — festive almond flavored powdered sugar butter cookies. Choosing between these two confections is one of the most difficult parts of the holiday season. But why even choose? Luckily you can bake (and eat) both.
Even though I am having a long standing love affair with Melomakarona, Kourabiedes were my absolute favorite cookie growing up. (Because my mom never baked Melomakarona.) We devoured Kourabiedes for Christmas (where you’ll find them most traditionally) and Easter, and on every cookie table at every Greek wedding and baptism. When you make them correctly, the sugar and butter just melt in your mouth and you have to immediately go back for more (unless you’ve already stuffed a stash in your purse). They are perfect with coffee or tea. I like to eat them for breakfast as well.
Is there anything better?
History
These festive biscuits most likely ended up in Greece because of the Ottoman occupation. In Turkey you’ll find similar crescent-shaped shortbread cookies dating back to the 15th century. But we are Greeks, so always roll ours out round.
Origins of this recipe
This recipe, much like my recipe for Koulourakia, is based on one from our dear family friend Andriana Skinner. The only difference is that hers did not have almonds or almonds flavor. In Greece these cookies are traditionally made with almonds. Because of that my mom added in the almond extract to compensate for not using actual ground almonds.
Tricks to perfect Kourabiedes
If you want to bake perfect Kourabiedes follow these two tips.
1) Do not add too much flour. If you’re using an electronic mixer, stop adding in flour once the dough cleanly separates from the side of the mixing bowl. It should be a soft dough. Remember these melt in your mouth; they’re not supposed to break your teeth!
2) Hit them with sugar when they are warm, so it soaks in. That means removing them from the cookie sheet to a surface that is dusted with powdered sugar. Once they’re down then dust them on top. Reserve even more powdered sugar to dust them with right before you serve them. Is that enough powdered sugar??? Probably not.
Either way, there’s nothing more festive than endless cookies throughout the holidays. Where do you fall on Melomakarona vs. Kourabiedes? Let me know in the comments.
Kourabiedes - Greek Powdered Sugar Butter Cookies
Ingredients
- 1 pound unsalted butter
- 1/2 cup powdered sugar, (plus powdered sugar for sprinkling on cookies)
- 1 egg yolk
- l/2 teaspoon baking soda (sift baking soda into flour)
- 1 ounce whiskey or brandy
- 4-1 1/2 cups all purpose sifted flour
- (you may not need to use all the flour)
- 2 teaspoons almond (or vanilla) extract
Instructions
- Melt butter and cool to about room temperature.
- Beat melted butter with a stand or hand mixer on low speed for 20 minutes.
- Add sugar, egg yolk, whiskey, and almond extract and beat five minutes more.
- Mix baking soda into 1 cup of flour. Gradually add that flour mixture to the wet ingredients, followed by the rest of the flour. Stop adding flour once the dough cleanly pulls away from the side of the mixing bowl. It will be a soft dough. Test by taking a small amount out with your hands. If it doesn’t stick to your hands then the dough is ready.
- Form the cookies by taking a tablespoon of dough and shaping it into a ball. Place them 1 inch apart on a parchment lined baking sheet.
- Bake in a pre-heated 350º oven for about 20 minutes; until the cookies start to get golden brown.
- Place parchment sheets (the size of your baking pans) on your table/counter and cover them with powdered sugar. Carefully transfer warm cookies to the sugar-dusted parchment sheets. Continue sprinkling the tops of the cookies with powdered sugar until they are white and fluffy.
- Store in an airtight container. Dust cookies again when ready to serve.
Notes
Stop adding flour once the dough cleanly pulls away from the sides of the mixing bowl.
Make sure to add the powdered sugar to the cookies when they are hot, so they will absorb the sugar.
Kourabedies are the perfect cookie. Light and buttery, this is a real treat. In our family, we tend to serve it at most holidays.
I feel the same way! I love how the powdered sugar and butter just melt in your mouth. Do you make yours with almonds?
Always, Kourabedies are my favorite.
Every time I make them it takes me back to my Nona’s kitchen, now that, was a kitchen. I love & miss them all.
Come to think of it, occasionally my mom made them with brandy.
Sometimes, I find that they crack… any ideas why
Good question, Linda! It might be an issue with your oven temp being too low. You also might be adding too much flour. You can also try refrigerating your dough for a half hour or more (overnight even), to see if that helps.