Kourabiedes

Κουραμπιέδες

⚠ PARTIAL RECONSTRUCTION Only the ingredients page of this recipe has been found. The method is reconstructed from traditional Kourabiedes recipes. Please verify before cooking. Note: this ingredient list does not include eggs, which is unusual but not impossible — some traditional versions are made without them.

Ingredients

  • 1 cup unsalted butter
  • 1½ cups powdered sugar (plus more for dusting)
  • 1 small glass ouzo
  • ¾ cup fine semolina
  • A little vanilla
  • 2 tablespoons Crisco
  • 2 level tablespoons phosphate baking powder
  • Flour, as needed (approximately 3–4 cups)

Method

Method is AI-reconstructed from traditional Kourabiedes methods.

Cream the butter and Crisco together until very pale and fluffy — this step matters; beat for at least 10 minutes. Gradually beat in about ½ cup of the powdered sugar.

Add the ouzo and vanilla. In a separate bowl, mix the semolina, baking powder, and flour. Gradually work the dry ingredients into the butter mixture until you have a soft, pliable dough.

Shape into small crescents or rounds and place on a lined baking tray.

Bake at 160°C / 325°F for 20–25 minutes, until just pale golden (kourabiedes should not brown).

While still warm, dust generously with the remaining powdered sugar, then let cool and dust again.

The method, shaping, baking temperature, baking time, and finishing are all reconstructed from traditional Kourabiedes preparation. The original card shows ingredients only.

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