In Greece there is an ongoing argument about which Christmas cookies are the best. Kourabiedes or Melomakarona? So let’s break it down.
In this post, I’ll be happy to share why Kourabiedes is a fantastic alternative to the Melomakarona cookies, what potential issues you may encounter with this recipe and how to address them, along with some helpful tips and tricks to create the most mouth-watering version of this recipe.
Ingredients
Why Choose Kourabiedes?
Let’s face it. Among the Christmas cookies in Greece, Melomakarona are the clear winner (prove me wrong). But there is also a place for Kourabiedes. Thanks to the butter, they are extremely tasty and have a great crumbly texture.
Kourabiedes are extremely simple and quick to make, requiring only a handful of ingredients that you probably already have in your kitchen. So, if you suddenly feel like eating cookies or need some for your guests, this is a great recipe to have in your cookbook.
Cutting the cookies
What Can Go Wrong?
Although this is a pretty simple and straightforward recipe, there are still some things that can go wrong (ask me how I know).
While I was taking photos for this post and adjusting the camera, suddenly there was a strong nutty smell in the air. The walnuts I had been roasting became “extra golden”. I hadn’t set a timer, thinking that I would keep an eye on them, so the walnuts got burned and I had to start over. So, besides the tip to always set a timer, once the walnuts become a bit fragrant, they should be ready.
The same tips apply for the cookies themselves. Unfortunately, my oven doesn’t distribute heat evenly, and the food in the back tends to get more heat. So, I had a few “extra golden” cookies. However, that’s something that a good dusting of powdered sugar can cover up and no one will know.
Finally, you might have trouble getting the consistency of the dough right. If the dough doesn’t come together when pressed against a working surface, feel free to add a bit more flour, one tablespoon at a time. On the other hand, if the dough is too tough and not crumbly enough, feel free to add a bit more melted butter or even a splash of milk.
Dusting the cookies with powder sugar
How to Make Kourabiedes Even Better and Easier?
Given that Kourabiedes have only four ingredients, the best thing you can do is to use high-quality butter and walnuts. This will make all the difference in this recipe.
If you find it a bit difficult to lift the cut dough from the working surface or the dough gets stuck in the cookie cutter, you can try to wiggle the cookie cutter a bit on the work surface. This will make the dough detach from the cutter and make it easier to transfer to the baking sheet.
So that’s it! This is one of the easiest cookie recipes that I know of. What’s a common Christmas sweet, dessert, or cookie that you have in your country? And if you want to read about the best Christmas cookie from Greece, check out my recipe for Melomakarona.
Enjoy baking and as always, keep on jamming.
Recipe
Ingredients
Cookies
- 220gr Unsalted Butter
- 80gr Powdered Sugar
- 120gr Walnuts
- 520gr All-Purpose Flour
Serving
- Some extra Powdered Sugar
Execution
- Preheat the oven to 170°C.
- In a food processor, add the Walnuts and finely chop them. I prefer them a bit on the chunky side, but it's up to your personal preference.
- Transfer the Chopped Walnuts to a baking tray lined with baking paper.
- Roast the Chopped Walnuts in the oven at 170°C for about 10 minutes or until they are golden and fragrant.
- In a pot, melt the Butter and let it cool down a bit.
- Transfer the Melted Butter to a bowl.
- Add the Powdered Sugar to the bowl and mix until dissolved.
- Add the Roasted Walnuts to the bowl and mix slightly.
- Slowly add the Flour to the bowl and mix until the dough comes together. You should be able to form a ball from the dough that holds its shape but easily breaks down.
- On a work surface, dump the dough and use a rolling pin to roll it out to about 0.5cm to 1cm thickness. It helps to press it down with your palms to flatten the dough.
- Using a cookie cutter, cut out any shapes you like.
- Transfer the cut cookies to a baking sheet lined with baking paper.
- Bake the cookies in the oven at 170°C for 12-15 minutes or until golden brown.
- While hot, dust the cookies with Extra Powdered Sugar.
- Enjoy!