Kurabia are delicate Armenian butter cookies enriched with clarified butter and a splash of vodka, baked at low heat to stay pale and tender rather than brown.
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Preheat oven to 275.
Beat butter, egg and rachi with mixer until white and fluffy.
Add sugar and vanilla and beat well.
Add 4 cups flour one cup at a time.
Add more flour 1/4 cup at a time until dough is no longer sticky.
Roll out 1/4 at a time to a long rope, 1/2 inch thick. Dough can be colored with food coloring or decorate with sprinkles.
Slice on the diagonal about 2 inches long and place on a cookie sheet sprayed with PAM.
Bake for about 20 minutes, until slightly firm. Do not allow to brown.
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
electric mixer · cookie sheet · oven
Rachi is Armenian brandy. Vodka (as listed in the recipe) works identically; brandy or cognac are also acceptable substitutes.
Low heat (275°F) keeps the cookies pale and delicate rather than browned, which is essential to authentic kurabia texture.
Bake for about 20 minutes until the cookies are slightly firm but still pale in color. Do not allow them to brown.
Yes. Wrap the dough tightly and refrigerate for up to 2 days, or freeze for up to 1 month before shaping and baking.
Store in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months.
