Kourabies - Greek Christmas cookies

 

Kourabies 

Greek Christmas cookies 

recipe by Marieta Iosifidou  

  The recipe has its roots in my grandmum and aunt from Instanbul. Is a very delicious cookies and every Christmas home smell Kourabies.

Preparation and cook will take you ½ 1 hour to complete the process but it is worth it.

Ingredients 

• 250 grams of goat and sheep butter
• 150g cow butter
• 100 grams of goat butter
• 100 gr. powdered sugar
• 600 gr. flour for all uses
• 1 tbsp. baking powder
• 1/2 teaspoon salt
• 200 gr. almond fillet baked-roasted at 170oC for 10 minutes 
•  2 vanillins
• 1 teaspoon amaretto bitter almond liqueur

Cooking:

We have (all 3 different butters: 🐐 goat - cow 🐮 - sheep🐑 ) out of the fridge from the night before to have softened  

· Beat butters with the icing sugar in the mixer with the whisk. Work the mixture for at least 15 minutes to make it fluffy and double in volume. Looks like a creamy velvety, airy like whipped cream tight.

· Put the almonds in the multi little by little and turn them once, to be coarsely chopped.

Sift the flour and the baking powder into a bowl and mix them gently, adding the vanilla and the bitter almond.

· Add the butters to the bowl and with gentle movements join the ingredients.

At the end, add the almonds and Carefully, with gloves so that the butter does not melt, combine with a little kneading.

· We have put non-stick baking paper in the oven pan ·

Shape the cookies  to the same size (round, s-shaped or crescent-shaped) and place them on the baking tray.

 · We have already preheated the oven to 180 degrees and bake in the middle for 20-25 minutes.

 · Take the cookies out of the oven and BEFORE they cool, put them in a large bowl with powdered sugar and wrap them in sugar.

· Then place them on a plate and steam them with sugar on top. Let cool.

Merry Christmas