Buttery Greek Kurabie Butter Cookies Recipe

Traditionally baked during celebrations and Christmas in Greece, these almond-studded shortbreads fill the entire house with a rich, buttery aroma. My grandmother always kept a plate of these snowy mounds ready for unexpected guests during the winter months. They are simple to prepare but feel incredibly special thanks to their delicate, powdered sugar coating.

Ingredients

0/9

1 cup unsalted butter, softened to room temperature1/2 cup powdered sugar, plus 1 cup extra for dusting1 large egg yolk1 tablespoon brandy or cognac1 teaspoon pure vanilla extract1/2 cup toasted almonds, finely chopped2 1/4 cups all-purpose flour1/2 teaspoon baking powder1 tablespoon rosewater, for spraying

Instructions

0/6

1

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

2

In a large bowl, beat the softened butter and 1/2 cup of powdered sugar with an electric mixer for about 10 minutes until the mixture is pale, light, and very fluffy. This aeration step is crucial for achieving the characteristic melt-in-your-mouth texture.

3

Add the egg yolk, brandy, and vanilla extract to the creamed butter, beating for another 2 minutes until fully incorporated. Gently fold in the finely chopped toasted almonds using a spatula.

4

Whisk the flour and baking powder together in a separate bowl, then gradually add it to the wet ingredients, mixing on low speed just until a soft dough forms. The dough should be pliable and not sticky; if it feels too wet, add a tablespoon of flour.

5

Pinch off pieces of dough and roll them into 1-inch balls, or shape them into traditional crescents, and place them 1 inch apart on the prepared baking sheets. Bake for 15 to 20 minutes until they are set and the bottoms are lightly golden, but the tops remain pale.

6

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then lightly mist them with rosewater if desired. Roll the warm cookies generously in the extra powdered sugar, place them on a wire rack to cool completely, and sift another heavy layer of powdered sugar over the top before serving.

Tips

• Whip the butter for at least 8 to 10 minutes to ensure the cookies turn out light and crumbly rather than dense.
• Let the cookies cool slightly before handling, as they are extremely fragile and crumbly when they first come out of the hot oven.
• Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes until fragrant to bring out their deep nutty flavor.

Substitutions

• Swap brandy for fresh orange juice — this keeps the cookies alcohol-free while adding a bright, citrusy flavor.
• Swap toasted almonds for toasted walnuts or pecans — this offers a different but equally delicious nutty crunch.
• Swap all-purpose flour for a 1-to-1 gluten-free baking blend — note that the cookies may be slightly more fragile but will still taste incredibly buttery.

Storage

Store these cookies in an airtight container at room temperature for up to two weeks, making sure to layer them gently with parchment paper in between. Do not store them in the refrigerator, as the moisture will cause the powdered sugar coating to become damp and sticky.

FAQs

Why are my Kurabie cookies spreading too much?

If your cookies spread too much in the oven, the butter may have been too warm or melted before baking. Chill the shaped dough in the refrigerator for 15 minutes before baking to help them hold their shape.

Can I freeze Kurabie butter cookies?

Yes, you can freeze these cookies easily. Bake and cool them completely, but do not dust them with powdered sugar; freeze in an airtight container for up to 3 months, thaw at room temperature, and dust with sugar before serving.

What can I use instead of rosewater?

If you do not have rosewater, you can lightly spray the warm cookies with orange blossom water or simply skip this step entirely. The vanilla and brandy already provide plenty of rich flavor.