Kourabia Cookies
Kourabia is a traditional Armenian butter shortbread cookie shaped into balls, topped with sliced almonds, and dusted with powdered sugar—made entirely by hand without an electric mixer for an authentic, tender crumb.
Kourabia is a traditional Armenian butter shortbread cookie shaped into balls, topped with sliced almonds, and dusted with powdered sugar—made entirely by hand without an electric mixer for an authentic, tender crumb.
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Using a wooden spoon, cream the softened butter until fluffy. Beat in powdered sugar, mixing well.
Beat in egg yolk and Arak.
Stir the baking powder and salt into the flour. Gradually add the flour mixture into butter/sugar mixture. Stir with your hands until a soft dough is formed. If dough feels too sticky, add a little more flour.
With lightly floured hands, pinch off pieces of dough and roll into 1-inch balls.
Place on ungreased baking sheets. Flatten slightly and press an almond slice in the center of each cookie.
Bake in a preheated 350°F oven for about 20 minutes. Cool completely on baking sheet. Dust with powdered sugar, if desired.
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
No. This recipe is designed to be made with a wooden spoon and your hands, which is traditional. Creaming the butter by hand takes about 5–10 minutes but yields the same fluffy result.
Yes. Use cognac, whiskey, or even 1 teaspoon vanilla extract as a non-alcoholic alternative. The Arak adds depth but is not essential.
Store in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.
Add flour 1 tablespoon at a time while mixing with your hands. Humidity and room temperature affect dough consistency, so adjust gradually rather than adding too much at once.
Yes. Shape the dough balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to the baking time.
