Raspberry-filled kourabiedes
Dimitra's Dishes · ♥ 445 likes · 7.6K views · 7 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb unsalted butter
- 1 cup confectioner's sugar
- 2 tsp pure vanilla extract
Beat one pound of soft unsalted butter with one cup of confectioner's sugar and two teaspoons of vanilla, low speed then high (or break up the butter first, then add the sugar, to avoid the mess); beat until fluffy.
- 4½ cup all purpose flour
- 3 tsp baking powder
- salt
- 1 tsp baking soda
Whisk four and a half cups of flour, three teaspoons baking powder, a little pinch of salt and a teaspoon of baking soda; add slowly to the running mixer until combined.
- ½ tsp raspberry jam
Take a walnut- or golf-ball-size piece of dough, roll into a ball, flatten in the palm, put about half a teaspoon of jam in the centre without overfilling, fold the edges over to seal, roll gently and place seam side down.
Arrange on parchment-lined baking trays with room to spread; optionally freeze about 30 minutes so they hold their shape.
Bake at 350F for about 20 to 25 minutes, until just lightly golden.
Dusting with powdered sugar