Smyrna Kourabiedes (Greek Butter Cookies)

Name: Smyrna Kourabiedes (Greek Butter Cookies)
Total time: 1380 s
Yield: Makes 6 baking sheets
Cuisine: American
Ingredients: 3 1/3 cups unsalted butter (about 750 grams), at room temperature; 2 1/4 cups margarine (about 500 grams), at room temperature; 3 eggs; 1 cup granulated sugar (about 200 grams); 1 2/3 cups powdered sugar (about 200 grams); 3 packets vanilla powder or 3 teaspoons vanilla extract; 1/4 cup brandy (about 1/2 glass or 120 ml); Juice of 2 oranges; 2 packets baking powder (about 2 tablespoons); 1 heaping teaspoon baking soda; 4 cups almond flour (about 500 grams); 2 cups finely chopped hazelnuts (about 300 grams); 2 cups finely chopped almonds (about 300 grams); 9 1/2 cups all-purpose flour (about 2,300 grams), plus more as needed; Powdered sugar

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Delicious Smyrna Kourabiedes! Wishing everyone happy holidays and good health.

A few more tips:

I made these kourabiedes using a stand mixer. It's best if the butter and margarine are at room temperature so they're soft and easier to beat in the mixer.

Delicious Smyrna Kourabiedes! Wishing everyone happy holidays and good health.

A few more tips:

I made these kourabiedes using a stand mixer. It's best if the butter and margarine are at room temperature so they're soft and easier to beat in the mixer.

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Delicious Smyrna Kourabiedes! Wishing everyone happy holidays and good health.

A few more tips:

I made these kourabiedes using a stand mixer. It's best if the butter and margarine are at room temperature so they're soft and easier to beat in the mixer.

Delicious Smyrna Kourabiedes! Wishing everyone happy holidays and good health.

A few more tips:

I made these kourabiedes using a stand mixer. It's best if the butter and margarine are at room temperature so they're soft and easier to beat in the mixer.

Saved

Ingredients

23 minutes

Makes 6 baking sheets

3 1/3 cupsunsalted butter (about 750 grams), at room temperature
2 1/4 cupsmargarine (about 500 grams), at room temperature
3eggs
1 cupgranulated sugar (about 200 grams)
1 2/3 cupspowdered sugar (about 200 grams)
3 packetsvanilla powder or 3 teaspoons vanilla extract
1/4 cupbrandy (about 1/2 glass or 120 ml)
Juice of 2 oranges
2 packetsbaking powder (about 2 tablespoons)
1heaping teaspoon baking soda
4 cupsalmond flour (about 500 grams)
2 cupsfinely chopped hazelnuts (about 300 grams)
2 cupsfinely chopped almonds (about 300 grams)
9 1/2 cupsall-purpose flour (about 2,300 grams), plus more as needed
For dusting
Powdered sugar

Saved

Steps

23 minutes

1

Beat the butter and margarine in a mixer for 15 minutes.
2

Add the eggs, granulated sugar, vanilla, powdered sugar, baking soda, brandy, and orange juice. Beat everything together for another 10 minutes.
3

Add the almond flour, hazelnuts, and chopped almonds. Continue mixing a little longer.
4

Add the baking powder and gradually add the flour. Mix until you have a soft, pliable dough.
5

Shape the kourabiedes and place them on a baking sheet lined with parchment paper.
6

Bake at 350°F (180°C) until golden brown.
7

Dip the cookies in a bowl of plenty of powdered sugar and arrange them on a platter. Once completely cooled, dust with a little more powdered sugar.