Kourabiedes Recipe Tips
How long do Kourabides last?
You can make Kourabides ahead of time and keep them for a couple of weeks in a tightly sealed container at room temperature. You may freeze the cookies for up to 3 months. Thaw them at room temperature, then re-dust them with confectioners’ sugar before serving.
What flavors can I add to Kourabides cookies?
Instead of vanilla, prepare cookie dough with almond or orange extract, or use brandy or Metaxa (a Greek brandy). For Middle Eastern flair, place orange- or rose-flower water in a food-safe spray bottle; mist warm cookies with water. Cool, then dust with confectioners’ sugar.
Can you make Kourabides with nuts?
Yes, you can make Kourabides with nuts! Many Kourabides recipes include finely chopped nuts (usually chopped in a food processor). For each cup of nuts used, decrease flour in the recipe by about ¾ cup. Another appealing flavor variation, inspired by baklava, is to add ground walnuts and cinnamon to the dough. If desired, mist the warm cookies with high-quality honey (like orange blossom) diluted with water. Cool, then roll in sugar.
How do you mix Kourabiedes?
This Greek recipe
is mixed until blended, and you’re able to shape the dough with your hands. Be careful not to overmix, as this will lead to a less tender cookie.
How do you tell when Kourabiedes are done cooking?
Kourabiedes are done cooking when the edges are lightly browned, and they are dry to the touch.
What cookies go well with Kourabiedes?
Buttery Greek holiday cookies
are a nice compliment to Kourabiedes. Check out 40 more Christmas cookies from around the world
. Research contributed by Christine Rukavena, Taste of Home Book Editor
1 cookie: 128 calories, 6g fat (4g saturated fat), 19mg cholesterol, 3mg sodium, 17g carbohydrate (7g sugars, 0 fiber), 1g protein.