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Kourbiedes (Greek Butter Cookies)



Yield: 30-35 cookies


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


In a mixer bowl, using the pastry dough attachment, beat butter and powdered sugar at medium-high speed for 10 minutes until light and fluffy.


Add vanilla and rosewater if using and mix well.


Fold in the flour gradually, half a cup at a time.


Add ground almonds and knead lightly while gradually adding a little more flour, if necessary, until you have a light dough that doesn’t stick to your hands. (Knead as little as possible for the softest texture.)


Working on a lightly floured surface, shape dough into a ball.


Form balls the size of a walnut, about an inch in diameter, and place on a baking sheet lined with Gefen Parchment Paper, spaced about an inch apart. Bake for 10-13 minutes until cracks appear on the surface, and the cookies are still light on top but slightly brown on the bottom and soft in the middle. The cookies will set as they cool. (Be careful not to over-bake; these cookies burn quickly.)


Cool for 10 minutes on the cookie sheet, and then transfer to a rack to cool completely.


Using a sieve, sprinkle powdered sugar onto cookies while still hot.