Kourabiedes (Greek Christmas Butter Cookies)

50 mins
Serves 36
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Directions

  1. 1Toast the almonds in a pan with a tablespoon of Greek olive oil until lightly browned. Set aside.
  2. 2In a KitchenAid stand mixer fitted with the whisk attachment, cream together 500 grams of Greek butter and 3 cups of sugar until light and fluffy.
  3. 3Add 2 tablespoons of brandy or ouzo and 2 teaspoons of vanilla extract to the butter mixture. Mix well.
  4. 4Add two Greek eggs and mix until fully combined.
  5. 5Gradually add 7 cups of sifted flour to the mixture and combine until well incorporated.
  6. 6Add the toasted almonds to the dough and mix briefly.
  7. 7Turn the dough out onto a floured surface, shape into a log and cut into slices.
  8. 8Roll each slice into a crescent shape and bake at 180 degrees Celsius for 50 minutes until golden brown.
  9. 9Place the cookies onto a wire rack to cool.
  10. 10Once cooled, toss the cookies in a large bowl of powdered sugar until thoroughly coated.

Ingredients

  • 1 tablespoon Greek olive oil
  • 1 cup almonds
  • 500 grams Greek butter
  • 3 cups sugar
  • 2 tablespoons brandy or ouzo
  • 2 teaspoons vanilla
  • 2 Greek eggs
  • 7 cups flour
  • 4 cups powdered sugar

Equipment

frying panbowlspoonKitchenAid stand mixerwhiskpaddle attachmentsievecircular cookie cutterbaking sheetbaking rack
Kourabiedes (Greek Christmas Butter Cookies) | Clip Recipe