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Greek Butter Cookies (Kourabiethes)

A delicate cookie that is perfect after a big Greek feast or just with a cup of coffee or tea.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting & Cooling Time 40 minutes
Total Time 1 hour 18 minutes
Course Dessert
Servings 8

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.
Keyword Butter, Cookies, Greek, Kourabiethes