Kourabiedes (Greek butter cookies)
Recipe type: Dessert/cookies
Cuisine: Greek
Serves: 90 cookies
Kourabiedes are popular Greek butter cookies topped with heaps of powdered sugar and made for special occasions.
  • 1 lb sweet butter
  • ½ cup powdered sugar
  • 1 tsp. baking powder
  • 1 cup chopped almonds
  • 2 egg yolks
  • 5 cups cake flour
  • 2 oz. brandy
  • 1 cup powdered sugar for the topping
  1. Keep the butter at room temperature about 2-3 hours to soften before using.
  2. Place butter in a large bowl and whip well, until white and fluffy (about 10 min-15 min). This is an important step!
  3. Add powdered sugar and beat until light colored. Add the egg yolks and beat together thoroughly.
  4. Sift flour and baking powder and slowly fold into butter mixture. Add the almonds and brandy and knead well. The mixture should be soft, but shouldn’t stick to your hands.
  5. Line a baking sheet with parchment paper and roll dough and form into small round balls or crescent shapes. Repeat until all the dough is used.
  6. Bake at 350F for about 20 minutes, until the bottom of cookies are golden brown.
  7. Remove from oven. While the cookies are still warm, roll them into a plate of powdered sugar. Place on a cooling rack to cool. Dust with another layer of powdered sugar. Enjoy!
  8. The cookies can also be stored in airtight containers for up to two weeks if kept in a cool place. You can also freeze the batches and serve later.
Recipe by Eleni Saltas at https://elenisaltas.com/2017/12/09/kourabiedes-greek-butter-cookies/