Kourabiedes are the Greek rendition of the Italian wedding cookie recipe , or Russian teacakes, or what is known as powdered sugar cookies. Seems like every European cultures has their rendition of this cookie. Two things that set kourabiedes apart from the other guys:
With a kourabiedes recipe the nut is added after you flatten the cookie, you place the walnut on top - and that's ONLY if you want it.
It's definitely one of those easy to make cookies. There are very few ingredients. (And as a side note for egg haters - there are no eggs.)
You do have the option of just dropping them like you do in drop cookie recipes, but I wouldn't advise it. You would still have to flatten them with a glass or your hand. Otherwise they won't bind together. (No eggs. Eggs bind.)
If this wasn't the type of you were looking for scroll below and take a peek at my photo gallery of all the Italian cookie recipes I have on my site. Hover over the photo. The name of the recipe will pop up. If it interests you - click on the photo and you will be taken to the recipe.
Enjoy - I've been making these since I was a kid. (Nice to have a confidence boosting recipe for the young ones. It's a great starter recipe for them!) Thanks for stopping by and happy baking!
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* 4 1/2 cups of flour (sifted)
* 1/2 cup of powdered sugar
* 4 sticks of butter (1 pound)
* 1 tablespoon of vanilla
* 1/4 teaspoon of cloves
* Preheat the oven to 350 degrees
* Beat the butter until very fluffy and light in color ( This is WITHOUT the sugar)
* After the butter is light and fluffy add the powdered sugar and continue beating
* Add the vanilla and cloves
* Gradually add in the flour.
* Take a piece of dough the size of a walnut and roll into a ball (in your hands).
* Place it on the cookie sheet (not greased) and flatten with your hand
* Top with a walnut ( if you want)
* Bake for
* Remove from the oven and sift powdered sugar on top
I learned this from a Greek friend of my Italian grandma's. You need to break a cookie in half. IF you can see butter lines - then they're not done.
Pecans would work fine. We just don't use them much in Italian Dessert Recipes . But I don't see why they wouldn't be "swappable".
Yep. You can. Crescents. Balls. Whatever.
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