Before you cook
Background Recipe story & origin
Kourabiedes are Greek butter cookies traditionally made for Christmas and New Year, covered in powdered sugar resembling snow. The name likely derives from Turkish 'kurabiye,' itself from Arabic. The cookies have Ottoman-era origins, though each Balkan and Middle Eastern country has versions. Greek kourabiedes distinguish themselves with roasted almonds, butter (not oil), and sometimes rose water or brandy. The dough - butter creamed with powdered sugar, flour, almonds - must not be overworked. Cookies are shaped into crescents, rounds, or oblongs, baked until barely golden, then rolled in powdered sugar while warm. The texture should be crumbly, almost sandy, melting on the tongue. Kourabiedes appear on holiday tables alongside melomakarona (honey cookies). They represent Greek gatherings customs and the Ottoman culinary influence on Greek sweets.
Before you start Equipment you'll need
- baking sheet — Provides flat surface for baking butter cookies until barely golden and crumbly
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
-
Cream the butter
Beat 1 cup (2 sticks) butter with an electric mixer until light and fluffy, about 5 minutes. Add 1/2...
-
Add the dry ingredients
Mix in 1/2 cup finely chopped toasted almonds. Gradually add 2.5 cups flour, mixing until a soft dou...
-
Form and bake
Preheat oven to 350F. Roll tablespoons of dough into balls (about 1 inch diameter) or crescent shape...
Prep Get set first
About 10 min of prep
- Prepare baking sheet
This recipe takes about 20 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Cream the butter
Beat 1 cup (2 sticks) butter with an electric mixer until light and fluffy, about 5 minutes. Add 1/2 cup powdered sugar and beat until incorporated. Beat in 1 egg yolk, 2 tbsp brandy, and 1 tsp vanilla.
-
Add the dry ingredients
Mix in 1/2 cup finely chopped toasted almonds. Gradually add 2.5 cups flour, mixing until a soft dough forms. Refrigerate 30 minutes.
-
Form and bake
Preheat oven to 350F. Roll tablespoons of dough into balls (about 1 inch diameter) or crescent shapes. Place on parchment-lined baking sheets. Bake 15-18 minutes until set but still pale.
-
Coat in sugar
While still warm, gently dip cookies (about 2 inches diameter) in rose water or brandy, then roll generously in powdered sugar. Place on rack. Once cool, roll in sugar again for thick coating.