Prepare to embark on a delectable journey into the heart of Greek culinary tradition with Kourambiedes - the heavenly butter cookies that will transport your taste buds straight to the sun-drenched streets of Greece! These melt-in-your-mouth delights are more than just cookies; they're a celebration of flavor, texture, and centuries-old baking wisdom. Whether you're a seasoned baker or a curious food lover, this recipe will unlock the secrets to creating the most divine, powdery-soft cookies that literally dissolve on your tongue, leaving behind a whisper of vanilla and the rich warmth of toasted walnuts.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add 1 teaspoon of vanilla extract to the butter-sugar mixture and mix until well combined.
- Gradually add 2 cups of all-purpose flour to the mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in 1 cup of chopped walnuts using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 25-30 minutes, or until the edges are lightly golden. The cookies should remain pale in color, so be careful not to overbake.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes. This will help them set and make them easier to transfer.
- After cooling slightly, transfer the cookies to a wire rack to cool completely. This will ensure they maintain their texture.
- Once the cookies are completely cool, dust them generously with powdered sugar. You can use a sifter or a fine mesh strainer for even distribution.
- Store the Kourambiedes in an airtight container at room temperature for up to a week, or freeze them for longer storage. Enjoy these delightful Greek cookies with a cup of tea or coffee!
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for these delicate cookies.
- Don't Overmix: When adding flour, mix just until combined. Overmixing can develop gluten and make your cookies tough instead of wonderfully crumbly.
- Cooling is Crucial: Allow the cookies to cool slightly on the baking sheet before transferring. This helps them set and prevents breaking.
- Powdered Sugar Technique: Use a fine mesh sifter or strainer for an even, beautiful coating of powdered sugar. Don't be shy - these cookies are meant to look like they're dusted with fresh snow!
- Storage Secrets: Store in an airtight container with parchment paper between layers to keep them pristine. They actually taste better after a day, as the flavors meld together beautifully.Pro Tip: These cookies are traditionally served during Christmas and special celebrations, but trust us - they're delicious any time of year!
Nutrition Facts
Calories: 118kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg