Greek Butter Cookies

Greek Butter Cookies, also known as Greek Wedding Cookies or Kourabiedes, are a simple and delicious recipe any time of year. Note that this is a large batch recipe that makes 6 dozen cookies: the recipe can easily be halfed with excellent results. I recommend using a stand up mixer if you have one.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees. Line baking sheets with parchment paper or baking mats; set aside.

Step 2

In a stand up mixer fitted with paddle attachment, beat together the butter and sugar on medium speed for 5 minutes. Add in the eggs, vanilla, and almond extract, and mix to combine, scrapping down sides of bowl with a rubber spatula. Add the flour and mix on slow until just combined.

Step 3

Use a cookie scoop to measure out equal portions of cookies and place on baking sheet leaving about an inch and a half between each cookie. You can either bake as is or roll into balls.

Step 4

Bake for 12-14 minutes until dough is just set. The cookie will not brown much and will remain a light color. Let cool on cookie sheet for 5 minutes before removing to a wire rack and cooling completely.

Step 5

Once cooled, dust the top of the cookies with the powdered sugar in a fine mesh sieve.

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