Kourabiedes are synonymous with the holiday season, filling homes with the warm scent of butter and sugar. This particular recipe skips the nuts, resulting in soft, melt-in-your-mouth cookies that are delicate and irresistible.

Translation | Amaryllis Tsegou

Right out of the oven, these treats are very soft and warm, so it’s important to handle them carefully and avoid moving them too soon, or they might fall apart.

Christmas sweets with a story: The symbolism of Kourabiedes, Melomakarona & Diples

The star ingredient in kourabiedes is the butter: cow’s butter works beautifully for the classic texture, while a mix of goat or sheep butter can give an even more crumbly, melt-in-your-mouth consistency.

Ingredients

(for about 30 cookies)

For the kourabiedes:

• 250 g cow’s butter, at room temperature
• 140 g powdered sugar
• 2 sachets of vanilla
• 1 tsp baking powder
• 360 g all-purpose flour
• 2 tbsp corn flour
• a pinch of salt

For dusting:

• 150 g powdered sugar

Directions

1. In a stand mixer bowl, combine the butter and sugar. Beat on high speed for 10-15 minutes until the mixture becomes fluffy and pale.
2. Add the vanilla, salt, and baking powder, and continue beating until fully incorporated.
3. Stop the mixer and gently fold in the flour and corn flour using a spatula or spoon, being careful not to deflate the mixture.
4. Preheat the oven to 170°C (338°F) with fan and line a baking tray with parchment paper.
5. Shape the dough into small balls of about 30 g each and place them on the prepared tray.
6. Bake in the oven for 20-25 minutes.
7. Remove the tray from the oven and allow the kourabiedes to cool completely.
8. Once cooled, dust generously with powdered sugar and transfer to a serving platter.

Christmas Melomakarona: The classic holiday treats

The easiest white chocolate glaze Vasilopita

Step-by-step Christmas black forest yule log