
Kourabiedes
This recipe for kourabiedes results in Greek butter cookies shaped like crescents.
Ingredients
- 2 cups sifted all-purpose flour
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- ¼ cup confectioners' sugar
- 1 large egg yolk
- 2 tablespoons brandy
- ½ teaspoon vanilla extract
- ½ cup finely chopped blanched almonds
- 36 whole cloves
- ⅓ cup confectioners' sugar, or as needed
Instructions
- Sift flour and baking powder together into a bowl.
- Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
- Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
- Preheat the oven to 325 degrees F (170 degrees C).
- Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
- Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
- Remove from the oven and let cool on the cookie sheets.
- Dust generously with confectioners' sugar.
Nutrition
Calories: 92kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 44mgPotassium: 23mgCalcium: 11mg
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