These Kourabiethes aka Greek butter cookies are perfect for the holiday season!
You can imagine my surprise upon learning that my cookie swap buddy was Julie of White Lights on Wednesday – I mean no pressure! But honestly I was super excited, I love Julie’s blog, so of course I was stoked to try out a recipe she hand picked for me. The recipe she chose is one she first made with her grandmother for a school project many years ago. I love stories like that, time spent in the kitchen with grandma is a memory that I can recall well from my childhood.
If you know me at all, then you know that I recently embraced my inner Cookie Monster and I have been baking cookies quite a lot over the last 6 months. I love the soft, flaky texture of these butter cookies, I’m not much of an almond extract fan, so I opted to double the vanilla instead and even made half the batch with finely chopped almonds. However you decide to bake them, I just know you are going to love these cookies too; enjoy and happy baking!
Kourabiethes: Christmas Cookie Recipe Swap 2013
Yield 3 dozen cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 c butter, softened
- ½ c sugar
- 1 egg
- 1 tsp vanilla extract
- ½ c almonds, finely chopped (optional)
- powdered sugar for coating
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment or baking mats.
- In a small bowl, combine flour, baking powder, and salt.
- In a large bowl, beat together butter, sugar, and the egg until light and fluffy.
- Add flour mixture to butter mixture and mix until well blended.
- Add vanilla and mix well, if adding almonds stir in until incorporated.
- With your hands, form the dough, about 1 Tbs at a time, into balls.
- Place the cookies 2 inches apart from one another on the cookie sheet.
- Place in the oven on the middle rack and bake 15-18 minutes or until barely brown around the edges.
- Remove from the cookie sheet with a spatula and cool on a wire rack for 5 minutes.
- With a flour sifter, sift powdered sugar over the cookies, or a plastic bag will work just fine too. Serve and enjoy.
Notes
Recipe adapted from Kourabiethes by White Lights on Wednesday
Courses cookies, dessert
[…] contributor Emily from It Bakes Me Happy!!! Emily and I were even partners last year in my annual Christmas Cookie Recipe Swap {this year’s sign ups open Nov. 13th HERE}. Emily bakes up the most wonderful food. I was […]