Greek Butter Cookies (Kourabiethes)
A delicate cookie that is perfect after a big Greek feast or just with a cup of coffee or tea.
Ingredients
Butter Mixture
- 1 cup Unsalted Butter (at room temperature)
- 1 cup Confectioners' Sugar
- 1 Large Egg Yolk
- 1 tbsp Brandy
- 1 tbsp Almond Extract
Dry Mix
- 2½ cups Flour
- ½ tsp Baking Powder
- 1 cup Toasted Almonds (half chopped rough and half chopped fine)
Orange Water
- ½ cup Water
- 1 tbsp Orange Extract
Finishing
- Confectioners' Sugar
Instructions
Butter Mixture
- In a stand mixer cream together Unsalted Butter, Confectioners' Sugar, Egg Yolk, Brandy and Almond Extract. Blend to a light and fluffy consistency.
Dry Mix
- Mix together Flour, Baking Powder and Almonds.
- Add the dry mix to the butter mixture and blend to form dough. Let rest covered in refrigerator for 30 minutes.
- Prepare Orange Water mixing with Orange Extract.
- Scoop with small 1oz scoop into 1-1½" balls and place on a greased baking sheet or parchment lined sheet pan. Bake in a 375℉ oven for 15-18 minutes or until slightly golden. When removed from oven and still hot lightly brush or sprinkle with Orange Water.
- Remove from pan and lightly toss with Confectioners' Sugar. Let cool completely on a wire rack then toss again in Confectioners' Sugar.
- Store in an airtight container.
