Prepare to embark on a delectable journey into the heart of Armenian baking with these heavenly Kourabia shortbread cookies! These delicate, buttery treasures are more than just a dessert—they're a centuries-old culinary tradition that will transport your taste buds to the vibrant streets of Armenia. With their melt-in-your-mouth texture and cloud-like dusting of powdered sugar, these cookies are so irresistible that you'll want to make a double batch before you even finish reading the recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Armenian
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup ground almonds
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar for dusting
Instructions
- Ensure all ingredients are at room temperature, particularly the butter, to achieve the right cookie texture.
- In a large mixing bowl, cream the softened butter until light and fluffy using an electric mixer or stand mixer, approximately 3-4 minutes.
- Gradually add powdered sugar to the creamed butter, continuing to mix until the mixture becomes smooth and well-incorporated.
- Stir in the vanilla extract and mix thoroughly to distribute the flavor evenly.
- In a separate bowl, sift together the all-purpose flour, ground almonds, and salt to remove any lumps and ensure even distribution.
- Slowly add the dry ingredient mixture to the butter mixture, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to help it firm up and become easier to handle.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and roll into small crescent or round shapes, approximately 1-inch in diameter.
- Place the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake in the preheated oven for 18-20 minutes, or until the edges are very lightly golden but the cookies remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- While still warm, gently roll the cookies in powdered sugar, ensuring they are completely coated.
- Transfer the sugar-coated cookies to a wire rack to cool completely.
- Once cooled, dust with an additional layer of powdered sugar for a classic Armenian kourabia finish.
- Store in an airtight container at room temperature for up to 1 week, separating layers with parchment paper.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature, especially the butter. This helps create a smooth, consistent dough.
- Don't Overmix: Mix the dough just until it comes together to keep the cookies tender and delicate.
- Chill for Success: Refrigerating the dough helps prevent spreading and makes the cookies easier to shape.
- Powdered Sugar Technique: For the classic look, dust the cookies while they're still warm, then add a final layer once completely cooled.
- Storage Hack: Use parchment paper between layers when storing to keep the cookies pristine and prevent sticking.
- Precision Matters: Use exact measurements and avoid packing flour to maintain the perfect texture.
- Experiment with Shapes: While traditional kourabia are often crescent-shaped, feel free to get creative with your cookie forms!
Nutrition Facts
Calories: 125kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 9mg
