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These Greek Butter Cookies (Kourabiedes) are usually made on Christmas or other holidays. They are tender, buttery, and stuffed with pistachios! | cookingtheglobe.com

Kourabiedes - Greek Butter Cookies

Kourabiedes, or Greek Butter Cookies, are buttery, melt-in-your-mouth tender, and stuffed with pistachios!
Cuisine Greek
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 34 cookies
Calories 108kcal
Author CookingTheGlobe


  • ¼ cup unsalted pistachios + 34 whole nuts for stuffing
  • ½ cup confectioners' sugar + more for dusting
  • 2 sticks unsalted butter , softened
  • 1 tablespoon honey
  • teaspoon salt
  • teaspoon ground cloves
  • 1 large egg yolk
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour , sifted


  • In a bowl of a food processor, add the pistachios and confectioners' sugar and process for about 30 seconds, until the nuts are finely ground. Set aside.
  • Beat the butter, honey, and salt using an electric mixer with a paddle attachment until creamy, for about 1 minute. Add the pistachio mixture, ground cloves, egg yolk, brandy, and vanilla extract and beat for a couple of minutes more. Now add the all-purpose flour at low speed. Cover the dough and let sit in a fridge for about 30 minutes, until firm enough to handle.
  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Shape the dough into 1-inch balls and arrange them on the baking sheets. Insert a whole pistachio into each one of them. One sheet at a time, bake the cookies for 15-17 minutes.
  • When done, transfter to a wire rack to cool completely. Sift the confectioners' sugar over the top until coated and serve. Enjoy!


Adapted from The Good Cookie by Tish Boyle


Calories: 108kcal