Kourabiethes Greek Christmas Cookies
Kourabiethes are crescent-shaped Greek Christmas cookies. After baking when they are cool, they are usually rolled in icing sugar.
Equipment
- Baking Tray
Ingredients
- 250 g butter softened
- 2 ½ cups pure icing sugar
- 2 teaspoons vanilla extract
- 1 orange rind finely grated
- few drops of rose water
- ¼ cup milk
- 2 ½ cups all-purpose flour
- ½ cup almond meal
- 1 teaspoon baking powder
Instructions
- Preheat oven to 160°C. Line 2 flat baking trays with parchment paper. Using an electric mixer, beat butter with one cup of icing sugar, vanilla rose water, and orange rind until pale and creamy.
- Add milk and beat until well combined. Sift flour and baking powder into the mixture. Add almond meal. Stir until dough combines together.
- Take a tablespoon of dough for each cookie, roll out into small sausage shapes, and then bend to form crescent shapes.
- Place the cookies on baking trays give space for spreading. Bake for 20 minutes or until they are lightly golden.
- Place remaining icing sugar in a bowl. Coat each warm cookie in icing sugar. Place on a wire rack to cool. When cookies are cooled, sift the remaining icing sugar over them.
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