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Kourabiedes Greek Sugar Walnut Cookies

kourabiedes cookiesKourabiedes are a Greek baked cookie with a walnut and cinnamon filling that is completely covered in powdered sugar.

It wouldn’t be a holiday without some traditional Greek pastries.  I always look forward to my family gatherings, for me it’s a time to consume lots of desserts.  One of my favorites Greek pastries is a cookie called a Kourabiedes.  It’s a Greek cookie that’s baked and then completely covered with powdered sugar.  Unlike most cookies you eat, the sugar is on the outside rather than baked in.  The inside of the Kourabiedes is filled with a walnut and cinnamon filling.  So, your taste buds first get the sweet sensation from the powdered sugar, followed closely by the soft cookie filled with the warmth and crunch of the walnut and cinnamon filling.  They certainly look very different from most cookies you will ever eat, but their taste is amazing.  Kourabiedes are a family favorite Greek pastry, and a great cookie to indulge in during the holidays.

This recipe is courtesy of my mother.

Enjoy!

Here is how I did it!

Preheat your oven to 350 degrees.

Grab a small bowl and combine your walnuts and ground cinnamon.  Set aside.  I chopped my walnuts in a food process by pulsing it a few times: it was easy and quicker to do then chopping by hand.

Grab a large bowl and add your softened butter, and Crisco.  Mix together to combine.  Add the water and mix together to combine.  Gradually add the flour and mix to combine.  The mixture will be a bit sticky but you should be able to form the dough.  If the dough is too sticky add another 1-2 tablespoons of flour.

Grab a food scale to help you measure 1 ounce of dough per cookie.  This will make it easier to size them and bake your Kourabiedes evenly.

Gently press a pocket in your dough and add 3/4 teaspoon of filling.

kourabiedes cookie setup

Shape the dough around the filling to close it in.  Shape the cookie into a crescent shape and evenly distribute the thickness for even cooking.  Place your cookies onto a cookie sheet lined with parchment paper about an inch apart as they will expand a little.  This recipe makes 22 cookies. 

kourabiedes cookie setup

Setup an area to powder your cookies once they’re baked.  Line a countertop area with wax paper.  Empty one box of powdered sugar onto the top.  Grab your colorful paper cupcake liners and place them open and sorted next to the powdered sugar.  Wait for the cookies to arrive.

kourabiedes cookie setup

Bake your Kourabiedes for 20 minutes or until the edges of the cookie become lightly brown.  Remove the cookies from the oven and carefully place each one onto the powdered sugar while they are still hot.  This is important or the powdered sugar will not stick.

kourabiedes cookie setup

Cover your cookies with the remaining box of powdered sugar.

kourabiedes cookie setup

This may seem like a waste of powdered sugar, but it’s the only way to insure their proper coverage.  Carefully move each Kourabiedes cookie around the powdered sugar to make sure all areas are covered.  Place one Kourabiedes cookie in each of the paper cupcake liners.

Cool the Kourabiedes cookies 1 hour and then seal them in a covered container to keep them fresh.

kourabiedes cookies

 

Kourabiedes Greek Walnut Sugar Cookies
 
Prep time
Cook time
Total time
 
Kourabiedes are a Greek baked cookie with a walnut and cinnamon filling that is completely covered in powdered sugar.
Author:
Recipe type: Dessert
Cuisine: Greek
Serves: 22
Ingredients
  • ½ cup finely chopped walnuts
  • 1-1/2 tsps. ground cinnamon
  • 2 sticks unsalted butter, softened
  • 3 tbsps. Crisco
  • ¼ cup room temperature water
  • 2 cups plus 2 tbsps. all-purpose flour
  • 2-1lb. boxes confectionary sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grab a small bowl and combine the walnuts and ground cinnamon. Set aside.
  3. Grab a large bowl and add the softened butter, and Crisco. Mix together to combine.
  4. Add the water and mix together to combine.
  5. Gradually add the flour and mix to combine. The mixture will be a bit sticky but you should be able to form the dough. If the dough is too sticky add another 1-2 tablespoons of flour.
  6. Grab a food scale to help you measure 1 ounce of dough per cookie.
  7. Gently press a pocket in your dough and add ¾ teaspoon of filling. Shape the dough around the filling to close it in. Shape the cookie into a crescent shape and evenly distribute the thickness for even cooking.
  8. Place your cookies onto a cookie sheet lined with parchment paper about an inch apart as they will expand a little.
  9. Setup an area to powder your cookies once they're baked. Line a countertop area with wax paper. Empty one box of powdered sugar onto the top. Grab your colorful paper cupcake liners and place them open and sorted next to the powdered sugar. Wait for the cookies to arrive.
  10. Bake your Kourabiedes for 20 minutes or until the edges of the cookie become lightly brown.
  11. Remove the cookies from the oven and carefully place each one onto the powdered sugar while they are still hot. This is important or the powdered sugar will not stick.
  12. Cover your cookies with the remaining box of powdered sugar. Carefully move each Kourabiedes cookie around the powdered sugar to make sure all areas are covered.
  13. Place one Kourabiedes cookie in each of the paper cupcake liners.
  14. Cool the Kourabiedes cookies 1 hour and then seal them in a covered container to keep them fresh.

 

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Kourabiedes Greek Sugar Walnut Cookies
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