- Makes about 26 cookies:
- The Wet Ingredients:
- ½ pound unsalted butter, softened
- 1 tablespoon granulated sugar
- ½ cup confectioners’ sugar
- 2 egg yolks, at room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- The Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup coarsely ground toasted almonds
- 1-2 cups confectioners’ sugar for garnish
- Optional garnish: cloves
Combine the butter, sugars, vanilla, and almond extract in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until combined. Increase the sped to high and beat until fluffy.
Add the egg yolks to the mixture and beat on high speed until combined.
Combine all of the dry ingredients together in a bowl and whisk together.
Add the dry ingredients to the mixer and beat on low speed until a dough is formed.
Transfer the dough to a work surface lightly dusted with flour and roll out to almost ½ inch thick.
Cut out your favorite shapes using a cookie cutter and place on baking trays lined with parchment paper.
You can also make the traditional kourabiedes shape by rolling pieces of dough in your palms to form walnut sized balls. Press the center slightly with your index finger to form an indentation and if desired, place a clove in the center of each cookie.
Chill the cookies in the refrigerator or freezer until firm.
Preheat the oven to 350 °F, 180°C.
Bake the cookies on the center rack for 20-25 minutes or until golden all around.
Set aside to cool.
Dust with confectioners’ sugar and serve with tea or coffee. These are also great to give as gifts!
Make Ahead Tips:Roll out the cookies and cut into your favorite shapes. Set in the freezer until chilled and very firm. Store the frozen cookies in freezer bags until ready to bake. Bake in a preheated 350 °F oven until golden.
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