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Greek Butter Crescents

I had to bake something from my heritage for school. I made these little drops of heaven called kourabiedes. —Rebecca Sprague, St. Louis, Missouri
  • Total Time
    Prep: 45 min. Bake: 15 min./batch + cooling
  • Makes
    about 5 dozen


  • 1 pound butter, melted and cooled
  • 3-1/2 cups confectioners' sugar, divided
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 6 cups all-purpose flour
  • 1/4 teaspoon baking powder


  • Preheat oven to 400°. In a large bowl, beat butter and 1/2 cup confectioners' sugar until blended. Beat in egg yolk and vanilla. In another bowl, whisk flour and baking powder; gradually stir into creamed mixture until blended (mixture will be crumbly). Shape heaping tablespoons of dough into crescents. Place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until edges are lightly browned. Remove from pans to wire racks to cool 15 minutes.
  • Place remaining sugar in a small bowl. Toss slightly cooled cookies in sugar; return cookies to wire rack to cool completely. Toss cookies in sugar once more before serving. Store in an airtight container, adding any remaining confectioners' sugar to cover cookies.
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  • emily
    Nov 7, 2019

    What are the nutritional facts for this recipe?

  • Shannon
    Jan 25, 2018

    This is not a kourabiedes recipe... there's waaaay too much flour and you need soda not powder...