Follow these steps for perfect results
Sweet butter
Melted and clarified
Powdered sugar
plus 1 cup
Powdered sugar
for coating
Egg yolk
Anisette
Flour
Sifted
Flour
as needed
Melt butter over medium heat, bring to a boil, stirring occasionally.
Remove from heat and let stand until foam forms on top.
Remove the foam with a spoon and gently pour the clarified butter into a bowl, leaving the sediment in the pot.
Refrigerate the bowl until the butter is firm but not hard.
Beat the butter until light and creamy.
Gradually add 1 cup of powdered sugar, egg yolk, and anisette.
Continue beating, adding flour 1 cup at a time, working the last cup by hand.
Ensure the dough is soft but not sticky; add extra flour as needed.
Form the dough into 1-inch balls and place on an ungreased cookie sheet.
Bake at 350°F (175°C) for 15-20 minutes, until set but not brown.
Sift half of the powdered sugar on a large sheet of waxed paper.
Place warm cookies on the sugar and sift the remaining powdered sugar on top and sides.
Cool the cookies thoroughly before serving.
Expert advice for the best results
Ensure butter is properly clarified to avoid a greasy texture.
Do not overbake; cookies should remain pale.
Coat generously with powdered sugar for the signature Kourabiedes look and taste.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange on a serving platter, dusted generously with powdered sugar.
Serve with coffee or tea.
Enjoy as part of a dessert buffet.
Perfect for gifting during holidays.
Its sweetness complements the cookies' flavor.
Discover the story behind this recipe
Traditional Christmas and special occasion cookies.
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