Kourabiedes Greek Almond Shortbread Cookies
Chef in Residence Paula Agganis, Paula’s at Courtland Club, ProvidenceThe Greek word kourabiedes comes from the Turkish word kurabiye—a simple word for cookie that carries centuries of travel, trade and adaptation. Growing up, I would shape these with my mom on our kitchen island for the holidays. Now, as a cook, I try to add flourishes that maybe my mother might have deemed too fussy. I like to take time to toast the almonds before blitzing and to give the warm cookies a light facial by misting them with rose water. I hope you enjoy!Makes about 24 cookies
Ingredients
- 2¼ cups (300 grams) all-purpose flour
- ¾ teaspoon baking powder
- Pinch salt
- 1 cup (250 grams) unsalted butter softened
- ½ cup (60 grams) powdered sugar, sifted, plus more for coating
- 1 large egg yolk
- 2 teaspoons rose water plus more for misting
- 1 teaspoon vanilla extract
- ¾ cup (100 grams) toasted almonds finely chopped in a food processor
Notes
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and powdered sugar on medium speed until pale and fluffy, about 3–4 minutes, scraping down halfway.
Mix in the egg yolk, rose water and vanilla until smooth and emulsified. On low speed, add the dry ingredients, followed by the almonds. Mix just until a soft, pliable dough forms. If it feels sticky, add an additional 1 tablespoon flour.
Scoop tablespoon-sized portions (about 30 grams each). Roll into small domes or crescents and arrange on parchment-lined baking sheets about 1 inch apart. Chill 15 minutes while preheating the oven to 325°F.
Bake 20 minutes, or until the bottoms are lightly golden but tops remain pale.
While still warm, lightly mist or brush the cookies with rose water (optional). Gently roll in powdered sugar. Once completely cool, sift another generous layer of sugar over the top.
Store in an airtight container at room temperature. Flavor improves after the first day!
