Friday, May 3, 2013

Kourabethies (Greek Butter Cookies)

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I know...

Just the best butter cookie ever.  They are so easy to make, and did I mention delicious?  I didn't?  This is a traditional Greek cookie, and I am sure it is quite recognizable by most.  These are traditionally made for Christmas, but who made that rule anyway?  I'm a rebel, I like them anytime of the year!
Being the crazy scientist that I am *grin* I decided to change the basic recipe I have up just a little... you know make it fun and modern and all.

Well I am here to tell you, the couple of changes made this already delicious cookie something extraordinary.  

Are we ready for the recipe?  Here we go;

Prep time: 30 minutes
Bake time: 20 minutes
Yield: 36 cookies

1lb unsalted butter softened
3/4 cup confectioner's sugar (powdered)
2 egg yolks
2 tbsp whiskey or ouzo
1/4 cups milk
1-1/4 tsp. Baking powder
1 cup finely chopped roasted almonds
5 cups flour
Paste of 1 vanilla bean (or 2 tsp vanilla)
*additional confectioner's sugar for rolling and sprinkling after*

-Preheat oven to 350F.
-In a medium bowl, add your flour and mix in your baking powder, set aside. 
-In a mixer bowl add your softened butter and icing sugar, beat till nice and fluffy.  Add your egg yolks and your whiskey or ouzo, continue beating.  Add in the paste of the vanilla bean, mix for 1 more minute.  Pour in your milk and continue mixing.

-As mixer is mixing, start adding in your finely chopped almonds.  The aroma wafting up to you will be divine, contain yourself!

- Reduce your mixer to the lowest speed and start adding in your flour slowly, unless it pleases you to be flour covered... I mean I can't judge or anything!

-Dough should be soft and pliable.  Shape dough into whatever shape you like, I made crescents this time.  Other times I use a cookie cutter according to what season I'm making them for.

-Bake for 20 minutes.  Remove and let cool for a few minutes, so there are cool enough to handle.  Roll them in the additional confectioner's sugar.  Continue till all are rolled.  

Till next time!!

Dishin with Didi



    1. You are so welcome, and thank you Daniela!! ♥

  2. Oh yes!!! I had these...they are AMAZING! We call them crescent cookies! I love the pic of the iside! Yum! =D

    1. Thank you Lillian, I was trying to show the vanilla beans, LOL

  3. Lovin this recipe Didi. I make something similar without the vanilla bean and whiskey and no egg. Going to give yours a try, they sound delish:)

    1. The milk Linda dolly just gives these cookies such a super moistness to them....

      Let me know!!

  4. looks amazing!!!will try it out soon... :)

    1. Aish, I hope you do my friend and welcome to my blog!!

      These are so simple, I mean literally simple cookies, yet packed with flavor!!!

  5. Hey Didi! It's about time you posted these Gems! Though my recipe is slightly different they come out so buttery and not too sweet! They are my families signature cookie!

    We send these cookies in tins to family and friends every year during the holidays! I'm proud to say its not the holiday season till these are made! Thank you for making these wondful things! Yours came out so beautiful too!

  6. Didi my family has been making these little gems for generations! My mom use to sit us down to crack open the almond shells and then grind the almonds with the vanilla beans in the blender! We use 2 vanilla beans and 1-2 tablespoons vanilla extract! We also got stuck double dipping these because the butter soaks up a lot of the sugar!

    Now I need to go search old old records for more cookies!

    You did a fabulous job!

    1. I would love your recipe as well, mmmmm sounds so good Donna! ♥