These Greek little balls of heaven are a Christmas special. My husband who is half Greek makes them every year. In the bakeries of Greece, the Kourabiethes are piled up high and deep and look like a mound of little snowballs. My trusty, old-school Greek cookbook reads, “Kourabiethes are the national cookies of the Greeks for Christmas and New Year’s Day.”
These are not unlike other powdered sugar covered cookies you find at the holidays like Mexican wedding cookies. However, this version has a Gerogiannis family twist added to it. My in-laws brush the cookies with orange flower water or rose water before covering with the sugar which gives them a wonderful light fragrance that you catch a whiff of just before biting.
Kourabiethes – Greek Butter Cookies
1 cup unsalted butter
1 cup plus 1 lb. confectioners sugar
1 egg yolk
1 T brandy
2 1/2 cups flour
1/8 teaspoon baking powder
orange flower or rose water (optional)
1/2 cup almonds (optional)
Preheat oven to 350 degrees. Mix butter and 1 cup sugar until very light and fluffy. stir in egg yolk and brandy. Mix sifted flour and baking powder in a separate bowl. Mix in the flour and baking powder a little at a time until dough no longer sticks to your fingers. If you are adding the almonds, chop them up into fine pieces. Mix them in while mixing in flour, accomodating for the extra ingredient and not letting the cookies get too dry. Knead well until dough is smooth and can easily be rolled into balls. Take small pieces of dough and shape into balls or small crescents. Place on parchment paper on a baking sheet or on a lightly greased sheet. Bake for about 15-20 minutes or until very light brown. While still warm, brush very lightly with orange flower or rose water. Roll in confectioner’s sugar and set on a tray or plate. Use the remaining sugar to sift over top until well covered.
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December 13th, 2007 at 9:50 am
I LOVE this kind of cookie! The orange flower or rose water sounds awesome.
December 13th, 2007 at 12:05 pm
Mmmmm snowman like goodness! There’s a greek bakery in my hood that has these but they flavor theirs with an ainse liquor instead of orange flower water. I think I’d like the orange flower better.
December 15th, 2007 at 12:43 am
This cookie is one that wears so many faces…the Russian tea cake, Armenian Sugar Cookie, Mexican Wedding Cake…all with these different variances that make each version unique. The rosewater sounds awesome.
December 15th, 2007 at 7:38 am
oooooh. my favorite!!!!!
December 15th, 2007 at 4:04 pm
[...] A recipe for Kourabiethes, Greek butter cookies, can be found at Whipped. I’ve only ever purchased boxes of these and now I can make them! [...]
December 17th, 2007 at 10:14 am
YUM, and beautiful photograph Caroline!
December 21st, 2007 at 2:22 pm
So … what does one do with the almonds? Are they ground, and added to the dry ingredients, or …?
December 21st, 2007 at 4:14 pm
Good question Allan – I am adjusting the recipe!
April 21st, 2008 at 6:25 pm
wow… evyone says these are so good im glad i took there advice now i lowe them im going to make them all the time…. lol..
September 3rd, 2008 at 4:51 pm
You saved our project from dying a terrible death. ( or at least get us Fs) THANK YOU!!!! We would like to repeat THANK YOU!!!!!!!!!!!!! Merry Christmas to you!!!!
September 3rd, 2008 at 4:52 pm
and a happy NEW YEAR!!!!!!
September 3rd, 2008 at 4:53 pm
You are nice people!!
September 21st, 2008 at 3:43 am
We’re looking for a similar recipe that has chocolate pieces put in the centre of the balls, before you bake them, as opposed to the almonds. Got any ideas?
October 30th, 2008 at 11:37 am
[...] Cookbook.co.za » Calamari on a stick Greek Pasta Salad at The Cookbook SmasherKourabiethes – Greek Butter Cookie Recipe [...]
December 14th, 2008 at 5:22 pm
My son’s class is doing English paperos on different Countriess traditions for Christmas and my son got greece, so we added these for his oral presentation for a big hit. Thanks so much, Gail
February 1st, 2009 at 3:47 pm
gonna try the spiders..looks like the butters will be my next conquest :)
February 12th, 2009 at 12:48 pm
[...] Well, I was in to it at first. I planned to make many different kinds of cookies, like last year when I made these and these and these and these. Instead, it got to be too much and the dog-eared magazines and bookmarked web recipes led to excessive option paralysis and drove me straight back to the plain old chocolate chips. [...]
March 3rd, 2009 at 10:46 pm
These were delicious! Get a big glass of cold milk.
November 16th, 2009 at 3:46 pm
I truly love any type of Greek cookies. Thanks for sharing this recipe!
November 20th, 2009 at 10:19 am
yummmmmmmmmmmmmmmmmmmmmmmmmmmy!
November 23rd, 2009 at 5:11 pm
I voted Caroline and am going to try your recipe because I just happen to have some orange flower water around… Will use it in baklava too. Good luck in the contest.
December 17th, 2009 at 10:41 pm
hello, i just wanted to pop in to say i’ll be making these cookies again, after making them last year during christmas.
they were so lovely to make in their simplicity and even more delicious to eat with cups of tea. so they are now officially part our christmas gifting. thank you!
March 5th, 2010 at 8:10 pm
I have been making these Greek cookies for 25 years. Being that I am Greek, I have the most authentic recipe from generations ago. A key to this cookie is the the right almond. Use slivered, no peel, and chopped. Rather than brush the rose water, I spray it on with a little pump spray bottle. (Always keep this little bottle in the pantry for the same purpose.)The rose water is distributed evenly and you don’t rish cracking the Kourabiethes. Also, if you don’t have rose water, you can use Ouzo. Enjoy!
May 5th, 2010 at 8:16 am
These things are incredibly delicious and I have already taught my son how to make greek butter cookies.
May 5th, 2010 at 8:21 am
Who ever invented these greek cookies is a genius cause I tried one yesterday and felt like my taste buds went to heaven with a side trip to paridise!
June 18th, 2010 at 3:49 am
Striking your blog seems. I like your original option and style which is definitely really important for me on the career and even routine. Thus say thanks to you for your writing, my honor to read your post.
July 18th, 2010 at 1:14 pm
So … what does one do with the almonds? Are they ground, and added to the dry ingredients, or …?
September 30th, 2010 at 11:13 pm
Thank you,
I had this recipe years ago but lost it. Now I can make themagan.
November 9th, 2010 at 7:27 am
It is a pingback from a further webpage.!!!. as this really is starting to be even more widespread (that is a very good point!) I’ll very likely appearance to fixing the exhibit of it.
December 13th, 2010 at 1:33 pm
Rose water and orange flower water, hm…maybe this is why I can never get my kourabiethes to taste like my grandmothers. I love this recipe, seems a little easier than some of the cook book versions (not 6 cups of flour and a table spoon of liquid, as some seem to be). I make butter balls (like Russian Tea Cakes) when my family wants these because they’re a lot easier to make, but maybe I’ll surprise my family with this recipe’s version of kourabiethes instead. I think they’ll love them.
December 27th, 2010 at 12:01 pm
This is the best recipe. I don’t know where to purchase rose water or orange flour water. This is just like my Thea Maria used to make. The only problem is I can’t stop eating them. What a great recipe!!Love it!!!!
January 31st, 2011 at 6:09 pm
how many does this feed
February 15th, 2011 at 1:52 pm
Great cookies. I am thinking if Ouzo is used instead of brandy they might be nice too. I like your blog.
March 24th, 2011 at 3:12 pm
so yummie!
August 15th, 2011 at 10:44 pm
clients of mine who are greek bake these every christmas and share them with me – they call them suicide cookies, if you sniff the powder sugar as you eat them they may just choke you up. never mind the butter they are made with. So delicious, I must try to make these myself.
December 21st, 2011 at 5:28 pm
For Almonds or Walnuts, I make a separate ,or divide the batch. Add spices to the dough and chop Walnuts fairly fine and roll the top in the nuts before baking. After they come out of the oven drizzle the cookies with honey syrup and let cool.P(these cookies have a different name-but I do not know what it is). for honey syrup just thin the honey a bit with warm water and if you like, add a touch of lemon juice.
December 28th, 2011 at 6:54 pm
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January 13th, 2012 at 3:27 am
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June 14th, 2012 at 12:00 pm
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July 9th, 2012 at 5:28 am
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September 16th, 2012 at 4:36 pm
My mother may she rest in peace made the best kouribrethas you have ever tasted……But here is the problem.No one in my family has her recipe. When you tasted these they literally melted in your mouth.I would like to know what is missing in the online recipes that allow the cookie to melt in your mouth..NO EXAGERATION, THEY LITERALLY MELT IN YOUR MOUTH. If you know the secret please send to my email address.Par3on1@aol.com..Thanks
January 14th, 2013 at 5:09 am
Some fine ideas on this page and genuinely didn’t have a clue in relation to almost any of this earlier so thanks a lot for that insight
May 3rd, 2013 at 1:34 am
Today, while I was at work, my sister stole my iPad and tested to see if it can survive a forty foot drop, just
so she can be a youtube sensation. My apple ipad is now
destroyed and she has 83 views. I know this is completely off topic but I had to share it with someone!