Kourabiedes (Greek Butter Cookies)

These Kourabiedes (Greek Butter Cookies) are a Greek classic. They’re buttery, crumbly, sweet, but not too sweet, and the perfect holiday treat!

Course Dessert

Cuisine Mediterranean

Keyword greek cookies, greek wedding cookie

Prep Time 35

Cook Time 15

Total Time 50

Servings cookies

Calories 122kcal

Author Nicole

Cost $10

Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined.
Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.
To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.
If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it’s cold). When ready to serve, pop in a warm oven until warm, then roll in powdered sugar.
*These can be frozen for up to 3 months in an airtight container.