These melt-in-your-mouth Greek Butter Cookies (also called Kourabiedes) are traditionally a sweet treat during Christmas, but are a great addition to the dessert table for any holiday.
COUNTRY OF ORIGIN: Greece
4 sticks unsalted butter, softened (1 lb)
3–1/4 Teaspoons pure almond extract
½ cup powdered sugar/icing sugar plus 1 cup for coating
1/8 teaspoon baking soda
4–1/2 cups all-purpose flour
pinch of salt
¼ cup chopped almonds (optional)
- Preheat oven to 350 degrees F. Prepare baking pans with parchment paper.
- Using a stand mixer, beat butter on medium-high for 10 minutes. Butter will become fluffy and a very pale yellow color.
- While butter is beating, sift powdered sugar in a small bowl. In a separate large bowl, sift together flour, salt, and baking soda. Set aside.
- After butter is finished, add egg and almond extract and mix well.
- Turn to mixer to low and slowly add powdered sugar to the egg mixture. After incorporated, turn to medium-high and blend for an additional 5 minutes.
- Turn the mixer back to a low speed, then in batches, slowly add in the flour mixture until well combined. If the dough is too sticky, add flour a few tablespoons at a time until desired consistency is reached.
- If additional almond flavor and texture is wanted, add in the chopped almonds and mix well.
- To form the cookies, take approximately 1 tablespoon of dough and form into a ball or crescent shape.
- Place on cookie sheet 2 inches apart and bake 15-20 minutes until cookies are very lightly browned on edges.
- Cool the cookies slightly, and while still warm, coat them in powdered sugar and serve immediately.
Cookies will keep for 1 week at room temperature or up to 3 months frozen in an airtight container.