Kourabiedes

Name: Kourabiedes
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: about 5 dozen
Cuisine: Europe, Greek, Mediterranean
Ingredients: 1 pound unsalted 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

Total Time Prep: 45 min. Bake: 15 min./batch + cooling

Yield about 5 dozen

Test Kitchen Approved

When a cookie recipe calls for a pound of butter and confectioners’ sugar, you know it’s going to be a good one. Our kourabiedes are living proof.

Ingredients

1 pound unsalted 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

Directions

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 butter 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.

Nutrition Facts

1 cookie: 128 calories, 6g fat (4g saturated fat), 19mg cholesterol, 3mg sodium, 17g carbohydrate (7g sugars, 0 fiber), 1g protein.

I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. —Rebecca Sprague, St. Louis, Missouri

Recipe Creator