Christmas Buttery Cookies, Kourabiedes
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Cookies
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 250gr/ 8.8 oz unsalted butter at room temperature
  • 250gr/8.8 oz granulated sugar
  • A pinch of salt
  • 285gr /10 oz olive oil
  • 3 tsp vanilla extract
  • 1 tsp almond extract
  • 1 large egg
  • 2 tbsp ouzo or vodka
  • 140 gr/ 5oz chopped roasted unsalted almonds
  • 1000 gr /10 oz all-purpose flour
  • 3 tsp baking powder
  • Topping
  • Flower water and ouzo or vodka for spraying the cookies
  • 500 gr / 17.6 oz confectioners' sugar for coating the cookies
Instructions/ Εκτέλεση
  1. Preheat the oven to 180°C / 350°F.
  2. Mix together flour, almonds, baking powder and set aside.
  3. In a large bowl beat together the butter, sugar, and salt, until soft and fluffy. (about 10 minutes)
  4. Beat in the olive oil, vanilla and almond extracts.
  5. Scrape the sides and bottom of the bowl and mix at medium speed for another 2 minutes.
  6. Beat in the egg and ouzo or vodka and continue beating for another minute.
  7. At low speed, stir in the flour mixture to make a crumbly dough.
  8. Don't over mix, just until all liquid is absorbed.
  9. Take a small amount of dough and shape into a rounded ball and flatten to about 5cm/ 2 inches across.
  10. Place the balls on a greased or parchment-lined baking sheet, leaving about 2,5cm/ 1 inch between them.
  11. Bake the cookies for about 25-30 minutes.
  12. Remove from the oven and spray cookies with flower water and ouzo or vodka, then roll them in the confectioners' sugar.
  13. Allow to cool completely and store them in airtight container at room temperature. They will stay good for at least 2 weeks.
  14. Sprinkle them with confectioners' sugar again just before serving, if desired.
Notes/ Σημειώσεις
Recipe by Nectaria Pantazopoulou
Recipe by Culinary Flavors at