Easy Authentic Greek White Butter Cookies - Kourabiedes
Traditional Greek white butter cookies - kourabiedes, made with butter, lard, and sugar. Nut-free and perfect for both Christmas and Easter celebrations!
Equipment
- 1 large stainless steel bowl
- 1 hand mixer
- 1 Rolling Pin
- 1 dough scraper
- 2 large baking sheets
- 1 fine mesh strainer/sifter
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup lard or crisco
- 3/4 cup sugar
- 1 egg
- 6+ cups all purpose flour
- 1.5 tsp baking powder
- powdered sugar for topping
Instructions
- Add butter, lard, egg, sugar, baking powder and flour into a large stainless steel bowl.
- Using a hand mixer, beat the ingredients well. You don't want granular cookies from the sugar.
- Once dough is combined, place on a floured surface and knead to create a dough ball. The dough cannot be sticky to the counter. If it is, place more flour 1/4 cup at a time until the consistency of the dough is closer to warm, soft playdough.
- Once at the proper consistency, roll the dough out to 1/2" inch thick. Using a floured cup rim, cut out crescent moon shapes into the dough.
- Place shaped cookies onto baking sheet. No liner needed as the lard and butter won't stick to the sheet. Bake at 350℉ for 13-15 minutes. Watch carefully. You want a very light golden brown colour around edges and at the bottom.
- Let cool on paper towel.
- Once cooled, sift a thin layer of the powdered sugar on the bottom of your cookie plate or container. Place the cookies on top on the powdered sugar, giving them 1/2" inch of space between each cookie. Once the container is full, sift more powdered sugar on top and around the cookies. Sift as much or as little as you would like. Repeat process for all cookies. Enjoy!
