Kourabiedes - Greek Christmas Butter Cookies
Walnut sugar cookies (Kourabiedes)- these snowy flavorful cookies, with their rich walnut flavor and buttery taste, are a must for Christmas. They are crunchy and soft, just melting in your mouth.
Ingredients: (1 cup = 200 g = 200 ml)
1.5 cups (300 g) butter
1 cup (200 g) sugar
3 tsp (14 g) vanilla sugar OR 2 tsp vanilla extract
1.5 cups (300 ml) sunflower oil
1 cup (200 ml) cognac
2 egg yolks
31.7 oz (900 g) all-purpose flour
1 tsp (4 g) baking soda
1.5 cups (300 g) crushed walnuts
1.5 cups powdered sugar
Preheat the oven to 356 F (180 C)and layer the bottom of 2 baking trays with parchment paper.
Mix together butter, sugar and vanilla sugar or vanilla extract. Beat it with a mixer until it becomes soft and fluffy. Add oil, cognac and egg yolks. Mix well
In another bowl combine flour with baking soda. After stirring, add walnuts and stir again. Knead the dough little bit to blend everything better and to make it smoother. Form the cookies.
Bake kourabiedes for about 15 minutes until they become LIGHTLY golden brown (i slightly overbaked mine).
Let cookies cool completely before coating them generously with powdered sugar. Enjoy!
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Kourabiedes: Greek Almond Cookies
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Get this recipe and more on my website: dimitrasdishes.com
Makes about 26 cookies:
The Wet Ingredients:
½ pound unsalted butter softened
1 tablespoon granulated sugar
½ cup confectioners’ sugar
2 egg yolks, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
The Dry Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup coarsely ground toasted almonds
1-2 cups confectioners’ sugar for garnish
Optional garnish: cloves
Combine the butter, sugars, vanilla, and almond extract in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until combined. Increase the sped to high and beat until fluffy.
Add the egg yolks to the mixture and beat on high speed until combined.
Combine all of the dry ingredients together in a bowl and whisk together.
Add the dry ingredients to the mixer and beat on low speed until a dough is formed.
Transfer the dough to a work surface lightly dusted with flour and roll out to almost ½ inch thick.
Cut out your favorite shapes using a cookie cutter and place on baking trays lined with parchment paper.
You can also make the traditional kourabiedes shape by rolling pieces of dough in your palms to form walnut sized balls. Press the center slightly with your index finger to form an indentation and if desired, place a clove in the center of each cookie.
Chill the cookies in the refrigerator or freezer until firm.
Preheat the oven to 350 °F, 180°C.
Bake the cookies on the center rack for 20-25 minutes or until golden all around.
Set aside to cool.
Dust with confectioners’ sugar and serve with tea or coffee. These are also great to give as gifts!
Make Ahead Tips: Roll out the cookies and cut into your favorite shapes. Set in the freezer until chilled and very firm. Store the frozen cookies in freezer bags until ready to bake. Bake in a preheated 350 °F oven until golden.
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Kourabiedes Recipe: How to Make the Sugary Greek Christmas Cookies
Here's a great recipe to make the perfect kourabiedes, aka as the Greek Christmas sugary cookies.
Kourabiedes (Greek Butter Cookies)
#Shorts #Kourabiedes
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Traditional Greek Kourabiedes - Christmas Cookies | Bread & Baking
Traditional Greek Kourabiedes - Christmas Cookies | Bread & Baking
Kourabiedes are traditional Greek Christmas almond butter biscuits, packed with the aromas of roasted almonds and fresh butter, garnished with luscious layers of icing sugar. They are the ultimate Christmas cookies! Whenever I bake a batch, their incredible aroma spreads through the house and brings back all those wonderful festive memories!
Ingredients:
-500 g plain flour
-400 g butter, chilled
-10 g baking powder
-100 g powdered sugar
-100 g roasted almonds, grated
-1 vanillin
-powdered sugar for dusting
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