Kourabiedes (Greek Butter Cookies) - TheLadyChef

Kourabiedes (Greek Butter Cookies)

Kourabiedes

Kourabiedes are nutty cookies that are a part of ancient cuisines in European countries. The word Korabiedes originated from the Arabic word Qurabiya. They are known to have been first made in Persia and were later introduced in parts of Turkey, Anatolia, Greece, and Cyprus. It belongs to a class of cookíes known as shortbread. The technique requires the ingredients to be in a specific proportion i.e. one part sugar, two parts of butter, and 3 parts óf flour. The baked cookies are coated with white powdered sugar, resembling the snowfall at the time of Christmas.

Kourabiedes along with Greek Melomakaronas and Baklava is served at festivities. Kourabiedes are traditional Greek Desserts for Christmas celebrations or as wedding cakes due to their resemblance with Mexican Wedding Cookies. And why shouldn’t they be, they are so easy to make, yet so delicious and crunchy. So the more you eat, the more you indulge in this sweet goodness. Serve them at your evening tea parties or post-dinner coffee times.

Kourabiedes cookies

Kourabiedes Ingredient Notes

Since Kourabiedes is essentially a type of shortbread, its ingredients and baking time make a great impact on its final texture.

Butter

Beating Butter

Butter is a foundational ingredient in this Greek recipe. Be sure to use premium quality unsalted, cow’s milk or sheep butter. In many of my recipes, I have suggested using butter after keeping it at room temperature, but this one is a bit different. Use cold butter, straight out of the refrigerator into the processor.

Almonds

Although some recipes may suggest adding walnuts, I have always used roasted and chopped almonds to give it the same traditional taste. After roasting them, allow ample time to cool them because if you add them hot, they will cause the butter to melt. We need the dough and its ingredients to be cool at all times so that the cookies maintain their shape till the end.

Rose water

Although it is not an essential ingredient, adding rose water makes your cookies aromatic. It might be difficult to find it at your regular superstore so you may have to check an online store to buy it.

Powdered sugar

Kourabiedes ingredients

Granulated sugar is added while the dough is formed, but powdered sugar is more important. We will need an ample amount to cover the cookies entirely in white powder sugar.

Tips to make the best Kourabiedes

The main problem novice bakers face while baking Kourabiedes is that the cookie flattens out and looks like a pancake when baked. There are a few tips to avoid this.

  • First, shape the cookie correctly. Take a small-sized dough ball in your hand and press just gently. In the center, press a finger to make a dimple-like hollow. This allows the cookie to cook well from the side while maintaining its shape.
  • Prevent the butter from melting. Use it straight out of the fridge and avoid adding hot roasted nuts.
  • When placing the Kourabiedes on the lined baking sheet, make sure not to put them too close. Keep them at least 1 to 2 inches apart so that they do not get meddled when they spread.
  • When you have set the cookies on one tray, place the tray in the refrigerator so that the butter gets set and does not leave its shape before baking.

Baking tips

  • The most important baking tip is to avoid over-baking the cookies. Since they do not get too brown, it is quite tricky to know when they are just right-baked. Just keep them in an oven for 15 minutes or until they get a light tint on the cookie top.
  • Do not touch the cookies when they are hot. The butter is still in melted form and is not yet settled. Touching cookies might break them.
  • When they are slightly cooled, place them on a cake rack to cool them. Be careful to handle them because they might crumble before fully cooling down.

How to store Kourabiedes?

 Kourabiedes can stay fresh for a long time, provided that they are stored properly. I always baked extra batches to last for the entire Christmas holidays, and here are a few tips to store these buttery cookies.

  • When you have served the Kourabiedes, and some are remaining on the Platter, wrap the platter tightly with cling film to keep the oven fresh for the whole day.
  • As for the rest of the batch, keep the remaining Kourabiedes in an airtight container. This will keep them fresh for 2 to 3 weeks even without putting them in the refrigerator.
  • If you want to store the dough for later use, you can wrap it in cling film and place it in the refrigerator. However, it’s better to use the dough the same day it is kneaded.

How to make Kourabiedes?

Step 1. Preparing the dough

  • Preheat the oven to 365 F
  • Take 2 medium-sized baking trays and line them with greased parchment paper. Sprinkle a bit of flour on the sheets too.
Kourabiedes ingredients
  • Take a medium-sized mixing bowl. Cream butter and vanilla essence with sugar with the help of an electric beater until light and fluffy. Add egg yolk one by one and keep beating. Add Oil slowly. Continue until the ingredients blend well together and the mixture becomes fluffy.
Beating Butter
  • In a separate bowl, mix the flour with baking soda. Dry roast the almonds in a pan until they are fragrant. Chop them in a food processor but don’t grind them to a powder form. Keep them coarse. Add the chopped nuts to the flour.
  • Mix the egg mixture with flour with the help of a beater at a slow speed. Add rose water. Rose water gives the cookies a signature aroma.
dough for Kourabiedes recipe
  •  Once the ingredients have combined, grease your hands and knead the dough until it is well-formed. Cover and Let it rest for 10 to 15 minutes.
dough for Kourabiedes cookies

Step 2. Shaping the cookies

  • Grease your hands and take a small amount of dough. Roll in between the palms and give the shape of the cookies. Press in between the cookies just a little so that the cookie gets fully baked. Make the cookies and set them on the lined baking tray. 
shaping Kourabiedes cookies

Step 3. Baking

  • Bake the cookies in the oven for 15 minutes or until the top becomes slightly golden.
  • Remove from the oven. Be careful not to handle hot cookies as they might break. Allow them to cool for approx 15 minutes. Shift them on a cake rack so that they cool down completely.
baked Kourabiedes

Step 4. Serving

  • Coat them well with powdered sugar before serving. Place them in an airtight container to keep them fresh for longer.
coating Kourabiedes with powdered sugar

Kourabiedes Ingredients

  • 8 ½ cup flour
  • 1 ½ cup butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1.5 cup sunflower or canola oil
  • 2 egg yolks1 tsp Baking soda
  • 1.5 cups crushed almonds
  • 1.5 cups caster sugar
  • 1 tbsp. Rose water

Alternate Greek Dessert Recipes

Frequently Asked Questions

Why is Kourabiedes sometimes crescent-shaped?

Kourabiedes is an ancient traditional dish which has originated in Byzantine, Anatolia, and other Turkish and Greek areas. Legend says that when Turks occupied Greece, they shaped these cookies in a crescent shape to honor the Turk flag. Kourabiedes are now usually made in round shape.

What does kourabiedes mean in Greek?

Kourabiedes is a Greek Christmas cookie that has its origins in Turkey. It is also called Qurabaya. The Turkish root letters ‘kuru’ means ‘dry’ and ‘biye’ means ‘biscuit’. They are as old as the 7th century and were often baked to celebrate festivals.

What are Kourabiedes made of?

Kourabiedes are called cookies in Greece, but technically they belong to a class of baked goods known as shortbread. They are made up of flour, butter, sugar, and almonds. In some recipes, orange juice, cognac, or rose water is also added. Walnuts or pecans can replace almonds, and to make them gluten-free, you can always use almond meals.

Kourabiedes cookies

Kourabiedes (Greek Butter Cookies)

Adalynn Ward
This Year, enjoy the goodness of Traditional Greek desserts by baking these delicious, nutty, and crunchy Kourabiedes. Follow this recipe with tips, and tricks for the best Kourabiedes.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Resting ztime 15 mins
Total Time 55 mins
Course Dessert
Servings 3 persons

Ingredients

  • cup flour
  • cup butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • cup sunflower or canola oil
  • 2 egg yolks
  • 1 tsp Baking soda
  • cup crushed almonds
  • cup caster sugar
  • 1 tbsp Rose water

How to Make?
 

  • Preheat the oven to 365 °F .
  • Line 2 baking trays with greased baking sheets.
  • In a mixing bowl, add butter sugar, and vanilla essence. Beat with the help of an electric beater until the mixture becomes soft and airy. Add oil and egg yolks. Beat well again.
  • In another bowl, mix the flour with baking soda. Mix in the chopped nuts.
  • Pour the mixture of wet ingredients into the dry ones and add rose water. beat with an electric beater. Once it combines, knead with your hands until a soft, smooth dough is formed.
  • Take a small amount of dough and roll it between your palms to make the cookie. Repeat until the dough is used up.
  • Place the cookies on a lined baking tray. Bake them for 15 minutes or until a nice golden top. Let the cookies cool down completely before dusting them with powdered sugar.

Expert Tips

Baking tips
  • The most important baking tip is to avoid over-baking the cookies. Since they do not get too brown, it is quite tricky to know when they are just right-baked. Just keep them in an oven for 15 minutes or until they get a light tint on the cookie top.
  • Do not touch the cookies when they are hot. The butter is still in melted form and is not yet settled. Touching cookies might break them.
When they are slightly cooled, place them on a cake rack to cool them. Be careful to handle them because they might crumble before fully cooling down.

Nutrition

Serving: 1cookieCalories: 128kcalCarbohydrates: 17gProtein: 1gFat: 6gCholesterol: 19mgSodium: 3mgSugar: 7g
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Adalynn Ward
Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!