📝 About This Recipe
These iconic Greek butter cookies are a celebration of simplicity and elegance, traditionally served at weddings, baptisms, and during the Christmas season. Characterized by their melt-in-your-mouth texture and a delicate aroma of rosewater and toasted almonds, they are generously cloaked in a snowy layer of powdered sugar. A true Kourabie is defined by the quality of its butter, resulting in a rich, velvety shortbread that pair perfectly with a strong cup of Greek coffee.
🥗 Ingredients
The Cookie Dough
- 500 grams Sheep's milk butter or high-quality European style butter (unsalted and softened at room temperature)
- 1/2 cup Powdered sugar (sifted)
- 1 Egg yolk (from a large egg, at room temperature)
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Ouzo or Brandy (Metaxa) (adds a subtle depth of flavor)
- 1 1/2 cups Whole blanched almonds (toasted and coarsely chopped)
- 800-850 grams All-purpose flour (sifted; add gradually)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
The Topping and Aroma
- 1/4 cup Rosewater (in a spray bottle or for brushing)
- 3-4 cups Powdered sugar (for generous coating)
- 30 pieces Whole cloves (optional, for traditional decoration)
👨🍳 Instructions
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1
Preheat your oven to 340°F (170°C). Spread the chopped almonds on a baking sheet and toast for 8-10 minutes until golden and fragrant. Set aside to cool completely.
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2
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and 1/2 cup of powdered sugar on high speed for at least 15-20 minutes. The mixture should become exceptionally pale, fluffy, and look almost like whipped cream.
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3
Add the egg yolk, vanilla extract, and Ouzo (or brandy). Continue beating for another 2-3 minutes until fully incorporated.
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4
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
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5
Reduce the mixer speed to the lowest setting and gradually add the flour mixture. Stop as soon as the dough starts to come together; it should be soft and pliable but not sticky.
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6
Fold in the cooled, toasted almonds using a spatula or by hand to ensure they are evenly distributed without overworking the dough.
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7
Line two large baking sheets with parchment paper. Take about 1.5 tablespoons of dough (roughly 30g) and roll into a ball, then flatten slightly into a disk or shape into a traditional crescent moon.
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8
Place the cookies on the baking sheets, spacing them about 1 inch apart. If using cloves, press one whole clove into the center of each cookie.
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9
Bake for 20-25 minutes. The cookies should be set and very lightly golden on the bottom, but still pale on top. Do not overbake, or they will lose their melt-in-the-mouth quality.
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10
Remove from the oven and allow the cookies to cool on the tray for only 5 minutes. They are very fragile when hot.
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11
While still warm, lightly mist the cookies with rosewater using a spray bottle. This helps the powdered sugar adhere and adds a floral note.
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12
Sift a thick layer of powdered sugar into a large shallow pan. Place the warm cookies into the sugar and sift more sugar over the top until they are completely buried. Let them sit in the sugar for 10 minutes.
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13
Carefully transfer the cookies to a serving platter, sifting extra sugar over each layer to create a 'snow-covered' mountain effect.
💡 Chef's Tips
The secret to the perfect texture is the beating time of the butter; do not skimp on the 20 minutes of whipping. Ensure the almonds are completely cool before adding to the dough to prevent the butter from melting. Use a high-fat European-style butter (82% fat or higher) for the most authentic, rich flavor. Handle the cookies very gently when coating in sugar, as the high butter content makes them extremely short and crumbly. Store in an airtight container at room temperature; they actually taste better the next day as the flavors settle.
🍽️ Serving Suggestions
Serve alongside a steaming cup of traditional Greek coffee (sketos). Pair with a glass of cold milk for a classic afternoon treat. Offer them with a small glass of Vinsanto or a sweet Muscat dessert wine. Arrange on a silver platter as a centerpiece for holiday gatherings. Serve with a side of fresh figs or grapes to balance the sweetness.