Kourabiedes aka Polvorones with Blanca & Michelle
A class featuring delicious shortbread cookies
Tradition Kitchens was treated with a wonderful cooking class taught by Blanca and Michelle. We learned to make these tasty shortbread cookies known as Kourabiedes in Greece and Polvorones in Mexico. Find the ingredients and instructions below.
Watch the recording of our class
Kourabiedes aka Polvorones
(makes 30-40 cookies)
Ingredients
5 c flour
1 lb butter- room temperature
1 lb almonds - can chop or slice or use almonds ground into a powder
½ c powdered sugar
Set aside another 1 cup of powdered sugar
1 egg yolk
1 tsp vanilla extract
Directions:
Preheat oven to 350 degrees
Take butter- place in bowl and beat/whip until light and fluffy
Add egg yolk
Add 1 teaspoon vanilla extract
Keep beating
Chop almonds if needed
Mix dry ingredients: almonds, 5 c flour, ½ c sugar and (optional) put through sifter, then combine with whisk
Slowly add dry ingredients (at most half at a time) to butter in mixer to reach desired consistency: a bit crumbly and sticks to itself, you can shape it and it keeps its shape (can add water or flour as needed)
Shape dough into golf ball/ping pong ball size spheres
Pinch middle to shape into crescents
Place on baking sheet with paper parchment or greased pan
Bake around 10-12 min but check after 5-7 min: as soon as the edges start to become golden brown, they’re done
Remove from oven and cool for a few minutes so you don’t burn your fingers
Roll each cookie in powdered sugar in a bowl
Enjoy