Comments on: Irene’s Kourabiedes (Kourabiethes) (Greek Butter Cookies)

By: Joyce

Joyce — Fri, 30 Dec 2011 01:45:45 +0000

Thanks so much for this amazing-sounding recipe. I think I’ll make them for the New Year to share with my family. I have one question: How much vanilla do you use? In the video you say to use 2 Tablespoons of vanilla but the recipe reads 2 teaspoons. Thanks for clearing that up. And have a wonderful 2012.

By: Vale

Vale — Mon, 05 Dec 2011 00:52:17 +0000

Maricela, Crisco es Manteca Vegetal.

By: MARICELA

MARICELA — Fri, 16 Sep 2011 17:57:56 +0000

HOLA
Need to know What is the CRISKO and What is the use in the recipe of the kourabiedes
Thanks
MARICELA

By: Eva

Eva — Tue, 26 Apr 2011 18:00:13 +0000

I have tried many recipes of kourabiedes. I stumbled upon this one as I was looking for a different one this Easter. The cookies came out exactly the way it’s supposed to taste. I will stick with this recipe and adopt it as my own for my family. Thank you Irene.
PS. By the way you have a beautiful kitchen!!!! And Happy Easter

By: lily

lily — Fri, 24 Dec 2010 01:01:43 +0000

Thanks for this amazing recipe. I made it for my husband and his family, he is greek and his family was amazed that i could make this. Without your recipe i wouldnt have been able to make it for them, and they want it for Christmas agian.

Efharisto

By: Nina K

Nina K — Wed, 22 Dec 2010 04:54:38 +0000

First of all, more flour is required because it’s too sticky to mold otherwise. I would say we used about 12 cups of flour. Also, don’t use patry flour, use all purpose flour because pastry flour is more flaky and the cookies tend to break more. Also, 300F is too low to bake these cookies…it’s gonna take forever. I find that these cookies need 350F and bake them for 22 minutes. Please be careful when you handle these cookies…because of their very flaky nature, then can break so make sure they cool first and when you make them into a cresent shape, make sure they are a bit thick….they dont get too big in the oven which is good so what you see before the oven is pretty much what you get when they are fully baked…they may get a bit bigger when baking but not by much.

By: Diana Y

Diana Y — Mon, 31 May 2010 20:34:26 +0000

Wow!! This is AMAZING!!
I would like to try making it too but is it alright if I dont do it for Christmas? Or is it only right to do it for Christmas? But I love this and I’m going to try and make it! Thanks so much for sharing!

By: Michael

Michael — Sat, 09 Jan 2010 20:51:00 +0000

I didn’t have ouzo but made them with rakija (plum brandy) instead. Yes, I know, it’s not Greek (it’s Serbian), but they still tasted great. Very flaky and rich.

By: Mary Rakar

Mary Rakar — Mon, 25 May 2009 14:31:16 +0000

What is rose water?

By: Kaydash

Kaydash — Sun, 26 Apr 2009 22:43:18 +0000

Thank you so much for the recipe. But the only problem is that when they cook, no matter how much in the oven, they are always soft and break when you lift them….
I do not know why….