My Great-Grandma's Armenian Christmas Cookies Khourabiyeh (Ղուրաբիե)
Ingredients
- 5 ½ cups flour
- 2 cups of melted butter about 2 pounds or 8 sticks
- ¼ teaspoons of vanilla extract
- 10 tablespoons powdered sugar for the dough
- 1 cup powdered sugar to top the cookies with
Instructions
- Melt the Butter: Melt 2 pounds (8 sticks) of butter and measure out about 2 cups of melted butter.
- Cool the Butter: Let the melted butter cool in the fridge for about 2 hours.
- Whip the Butter: Once cooled, use a mixer to whip the butter for a few minutes until it’s fluffy and turns into a lighter color.
- Add Flavor: Mix in the vanilla extract.
- Incorporate the Dry Ingredients: Gradually sift in the flour, adding more as needed, and mix until well combined. Then, slowly add powdered sugar and continue mixing.
- Check the Dough: Ensure the dough has the right consistency—not too sticky or too dry.
- Shape the Cookies: Roll out the dough and cut it into "S" shapes.
- Bake: Place the cookies on a baking sheet and bake at 350°F for 30–40 minutes. To check if they’re ready, gently lift one cookie with a utensil and look at the bottom—it should be a light golden brown.
- Finish: Let the cookies cool completely, then dust them generously with powdered sugar.
Notes
Flour:
You may need more or less flour, depending on the consistency of the dough. It shouldn't be too sticky, but it also shouldn't be too dry.
Butter:
This recipe calls for 2 cups of melted butter. We used about 2 pounds of butter (8 sticks) to make 2 cups of melted butter.
Powdered Sugar:
Use more or less based on your preference.
Vanilla Extract:
Use more or less based on your preference.
