I want to show you how to bake kurabye cookies at home. I’ve been wanting to make this for a long time, but I never got around to it, and there was some extra egg white left, so I decided to use it here.

Below I will show you what kind of dough kurabye is usually made from and tell you how best to shape it. Unfortunately, I don’t have a suitable wide nozzle, and everything is quite small in diameter, so my cookies didn’t come out with a beautiful shape. It’s very good that such factors do not affect the taste at all.

The recipe for kurabye cookies at home is very easy to prepare; it also requires the simplest ingredients. From these ingredients I made 24 cookies. I prepare them with plum jam, which is quite thick and does not run, but you can use any other jam or even jam. Since the dough is quite sweet, I advise you to take a sour jam, such as plum, cherry or apricot, and it must be thick. I also advise you to bake it in the form of chrysanthemums, which many people know from childhood.

Ingredients:

• Butter – 100 g
• Powdered sugar – 40 g
• Egg white – 1 pc.
• Vanilla - a pinch
• Wheat flour – 125 – 150 g
• Thick jam or jam

How to make kurabye cookies at home

Before you start making the dough for kurabye, you need to take the butter out of the refrigerator so that it becomes soft. There is no need to melt it, wait until it softens. Next, transfer it to the mixer bowl and beat for 3 minutes until the mass becomes more airy and turns white. Next, add powdered sugar and beat again for another 2 minutes. The powder may not be purchased, but crushed from sugar in a coffee grinder.

Then I add egg white and a pinch of vanilla. And again I continue beating, it will take about 4 more minutes for the mass to become fluffy and homogeneous.

I add the flour last and begin to mix it in with a spoon or spatula. I immediately add 125 grams of flour, and if the dough is not yet very thick, then I will add more.

Its quantity depends on humidity, variety and quality. It took me 130 grams, and you look at the consistency that you get.

Next, I transfer the dough into a thick pastry bag with a wide nozzle, but I only have one with a small diameter, so I used it. I tie the end of the bag to make it more convenient. This is the main part of the recipe for kurabye cookies and the most important thing, if you did everything correctly here, then everything will work out.

On a baking sheet I place a silicone or Teflon mat, or regular parchment, on which I place small cookies on top. After depositing each of them, you need to help the dough come off, since it is quite thick. I can say that even my hands hurt after squeezing out the dough.

Since these are homemade shortbread cookies with jam, I make a small depression in the center of each and put just a little jam in it.

I bake it in a preheated oven at 230 degrees for about 12 minutes or until golden. Now I let it cool a little and you can serve it.

This is how Kurabye shortbread cookies turned out at home. Its taste is very delicate and you can say that it melts in your mouth. I recommend trying it, and as I already said, I got 24 pieces from these products, but this is quite small, so you can safely make a double portion. Bon appetit!

Crumbly, tasty, tender, homemade kurabye cookies are what you choose for tea. Prepare it according to one of the 10 best recipes!

• Wheat flour 160 g
• Powdered sugar 40 g
• Egg white 1 pc.
• Vanilla pod 1 pc.
• Butter 100 g
• Apple jam 100 g

Soften the butter at room temperature, place in a deep bowl, add powdered sugar. Mix thoroughly using a mixer.

Sift the flour, pour into a bowl, mix. Separate the white from the yolk, add the white to the cup, stir. Remove the seeds from the vanilla pod and place them in the dough. Mix all ingredients with a mixer.

Transfer the finished dough into a pastry bag. Use it to squeeze out small cookies onto a baking sheet.

Make a small depression in the center of each cookie with your finger and squeeze a drop of jam into it. Preheat the oven to 220 degrees. Bake kurabye for 12 minutes.

Cool the finished cookies a little. You can serve. Enjoy your tea!

Recipe 2: Kurabye coffee cookies at home

Very cute coffee cookies, tender, with the aroma and taste of coffee. It cooks quickly and is eaten just as quickly... Both adults and children will love it!

• Wheat flour (for flour, starch, powdered sugar - measure - 200 ml glass) - 1.5 cups.
• Starch (used corn starch) - ½ cup.
• Powdered sugar - ½ cup.
• Natural coffee (you need finely ground coffee, if you add 1 tbsp, then the cookies taste like coffee with milk, and 2 tbsp - more intense) - 2 tbsp. l.
• Cocoa powder - 1 tbsp. l.
• Baking powder - ½ tsp.
• Chicken egg - 1 pc.
• Butter (butter should be at room temperature) - 125 g
• Salt - 1 pinch.

Oven at 180 degrees. Mix the butter and powder with a fork until smooth, add the egg and knead everything vigorously.

Sift flour, cocoa, starch, baking powder. Add coffee and salt to the butter-egg mixture, stir, then gradually add the dry mixture, stirring with a fork. The dough is easy to knead and turns out soft and pliable.

Line a baking sheet with parchment or a baking mat. Separate small and equal-sized pieces from the dough. Roll them into oval shaped kurabi. and place on a baking sheet, at a short distance from each other.

Using a toothpick, press each piece in the middle to create a coffee bean shape. Do not press until the very end, but not lightly either, because during baking a weak strip will float.

Bake for 10-12 minutes. Immediately after baking, do not remove the cookies from the baking sheet, but let them cool and then remove them.

Recipe 3: Kurabye cookies at home

• flour – 550 g;
• butter – 350 g;
• powdered sugar - 150 g;
• sugar - 30 g;
• thick fruit jam – 50 g;
• egg white – 1 if the egg is large, 2 if the eggs are small.

Bring the butter to room temperature, remove the food from the refrigerator a few hours before baking.

Mix soft butter with powdered sugar. Pour in the egg whites and beat until smooth. The eggs also need to be brought to room temperature first.

Gradually add flour into the mixture, stirring constantly. It is important to achieve elasticity of the dough. If you overload it with flour, baking will not work out of it.

Place the finished mixture into a pastry bag, onto which a tip with teeth is placed, to obtain the kind of product that is sold in the store.

In the absence of such a confectionery device, the dough must be divided into small parts, rolled into balls, made flat and “petals” using the edge of any cutlery.

Decorate the center of each flower with mashed potatoes or jam.

Bake in a preheated oven for a maximum of 20 minutes. Baking temperature from 200 to 230 degrees. While the cookies are baking, do not leave the oven after the first ten minutes to prevent them from burning.

Recipe 4: how to make kurabiye shortbread cookies

Shortbread cookies that are familiar to many from childhood. Delicate crumbly Kurabye cookies can be simply baked for a family tea party, or you can beautifully package them in a box and present them at a party.

• Flour - 180 g
• Powdered sugar - 4 tbsp.
• Butter - 100 g
• Large egg (white only) - 1 pc.
• Jam - to taste
• Vanillin - on the tip of a knife

Sift the flour. Leave the butter on the table (in a warm kitchen) half an hour to an hour before starting work, so that it becomes soft.

In a separate bowl, cream the butter and powdered sugar (or you can beat it with a mixer) until smooth.

Add egg white to the butter mixture. Beat everything vigorously with a whisk or mixer.

Add the sifted flour in portions to the resulting mass. Let's add vanillin.

Mix everything first with a spatula and then with your hands. The final consistency of the dough should resemble very soft plasticine. Therefore, if necessary, adjust the amount of flour slightly.

Place parchment paper on a baking sheet. Fill a pastry bag with a convenient amount of shortcrust pastry. Let’s begin by carefully placing the cookie pieces at a distance of at least 1 cm from each other.

In the middle of each piece, use your finger to squeeze out a small hole, which we fill with jam. To do this, it is very convenient to use a pastry syringe with the thinnest nozzle.

Preheat the oven to 200 degrees. Let the prepared baking sheet with Kurabye cookies bake for 15-20 minutes.

Place the finished shortbread cookies with jam on a plate to cool. Bon appetit!

Recipe 5: Kurabye - cookies with apricot jam (step by step with photo)

Kurabye cookies are tender, crumbly and very tasty baked goods based on shortcrust pastry. Delicious cookies in the shape of flowers with a drop of jam or preserves in the center are probably remembered by many from distant childhood. Today you can buy Kurabye cookies in almost any store, but it’s even better to cook them yourself at home.

The filling for Kurabye cookies can be absolutely any jam or homogeneous jam, but provided that they are thick enough. A thin dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or preserves).

• wheat flour - 300 gr
• butter - 200 gr
• powdered sugar - 80 g
• egg white – 60 g
• apricot jam - 2 tbsp.
• vanilla sugar - 1 tbsp.

Since it won’t take much time to prepare the shortbread dough for Kurabye cookies, we immediately turn on the oven to heat at 230 degrees. Place butter (200 grams) in the container in which you will prepare the dough. It should be soft (not melted, but soft) - remove it from the refrigerator in advance and let it warm up on the table.

Beat the butter with a mixer for 2-4 minutes until it becomes smooth and white. Then pour in 80 grams of powdered sugar (you don’t have to buy it - you can grind granulated sugar in a coffee grinder at home) and beat everything together for a couple more minutes at high speed.

When the powdered sugar has completely dissolved in the butter, add 60 grams of egg whites (that's 2 medium-sized eggs - about 50 grams each) and a tablespoon of vanilla sugar (if you want).

Beat everything together again at high speed for about 4-5 minutes until the mixture is smooth and completely homogeneous. The mixture will look quite lumpy (grainy) for the first 1-3 minutes, but will gradually turn into a single whole.

It's time to add the sifted wheat flour. Here it is important not to make a mistake with the quantity, since not only the consistency of the shortcrust pastry depends on this, but also, as a result, the appearance and texture of the finished Kurabye cookies. Also, if you add too much flour, you simply cannot pipe the dough from the piping bag. I advise you to start with 250 grams and adjust the amount of flour as you knead. In my case, it took exactly 300 grams, but you may need more or less - it depends on the moisture content of the flour.

As a result, it should turn out neither thick nor liquid - a spreading consistency. For clarity, I simply smeared a small part on my palm - it slightly sticks to my hands, but at the same time holds its shape and does not float. Remember that it is extremely important to stop at the right moment and not to overdo it with flour!

Forming Kurabye cookies involves depositing shortcrust pastry using a pastry bag. It is advisable to use an open star with 9 petals, but it is important that it be of large volume. Otherwise, the dough will tear the pastry bag - that’s exactly what happened to me. In the unequal struggle with the dough, I lost 4 bags, even though they were made of fairly dense polyethylene. It’s just that the nozzle was not large enough, and I pressed too hard.

As a result, I decided to use the largest nozzle (I have a Closed Star, with a diameter of 3.5 cm at the lower base), and also 2 bags (I placed one inside the other). Then things started to go well and I succeeded, although my hand was tired - the shortbread dough is quite difficult to squeeze out.

Place the pieces on a baking sheet lined with baking paper (no need to grease or sprinkle anything!). In total, from the specified amount of ingredients I got 42 pieces - just enough for 1 standard baking sheet. Another point: when you squeeze out the dough onto 1 piece, help gently tear it away from the nozzle with your fingers - it will not come away on its own.

Now you need to make indentations in the future cookies - carefully make deep holes in the center of each piece. The deeper and more voluminous the recess is, the more filling will fit into it.

The filling for Kurabye cookies can be absolutely any jam or homogeneous jam, but provided that they are thick. A thin dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or preserves).

I used homemade apricot jam - it is quite thick, so I did not add starch. In addition, the jam is not cloyingly sweet and its slight sourness perfectly complements the sweetness of the shortcrust pastry. I deposited the filling using a small paper cornet (ball), which can be rolled up in a matter of seconds.

Cook Kurabye shortbread cookies in a preheated oven at 230 (220--240) degrees for about 12-15 minutes until lightly browned. There is no need to keep the baked goods in the oven for a long time - they should not be golden brown. Be sure to keep an eye on the cookies and always focus on the features of your oven!

Homemade Kurabye cookies are ready - you can invite the family for tea. By the way, in total you get about 680 grams of cookies.

This fairly simple recipe produces delicious, tender, crumbly and very tasty Kurabye cookies.

Recipe 6: how to make classic kurabye cookies at home

You can find kurabye of different shapes. Classic Arabic kurabiye is prepared in the shape of a flower with jam or jam in the middle. This is exactly the kind of kurabye we will prepare at home. The texture of homemade cookies according to our recipe is fine, without grain, crumbly and very tender. Powdered sugar should not be replaced with sugar.

• powdered sugar – 5 tbsp. l.;
• butter – 150 g;
• vegetable oil – 60 ml;
• flour – 250-300 g;
• jam (thick jam, marmalade) – 50 g.

We take the butter out of the refrigerator in advance. Rub with vegetable oil with your hands until it becomes whitish.

Add powdered sugar and mix until smooth.

Add flour to the mixture in parts by sifting.

Knead soft, tender dough.

Pinch off a piece of dough the size of a nut and form balls. Press on opposite sides with your fingers and form small cakes.

In the center of each round piece we press a recess for the future filling.

Using a knife or fork/skewer, make short cuts along the edges, giving the cookies the appearance of a flower. You can also use a pastry bag with an appropriate nozzle and bring the shape of the kurabiye closer to the store-bought one.

Fill the indentations with your favorite jam.

While maintaining some distance, transfer the cookies to a baking sheet lined with parchment paper. The blanks can be laid out quite close to each other, since during baking they will practically not change in volume. Preheat the oven to 220 degrees, lowering the temperature to 180 degrees. Bake kurabye for 10-15 minutes on the middle level of the oven.

The light, almost weightless kurabye cools instantly. Therefore, once placed in baskets/plates, the cookies can be served immediately.

Recipe 7, step by step: crumbly delicious chicken

Crumbly Kurabye cookies with sweet jam, decorated in the shape of a chamomile, will decorate any children's party or family gatherings with a cup of tea. This cute pastry is ready instantly and disappears from the table even faster! We offer a simple recipe for all those with a sweet tooth, which simply must be included in the culinary notebook of both an experienced and a very young housewife!

• butter - 80 g;
• egg yolk - 1 pc.;
• flour - about 150 g;
• baking powder - ¼ teaspoon;
• powdered sugar - 60-70 g;
• starch - 1 tbsp. spoon;
• thick jam - 1-2 tbsp. spoons.

Place the softened butter in a convenient deep bowl and rub vigorously with a fork along with powdered sugar and egg yolk. In this case, we strongly recommend using powder rather than sugar - this way the baked goods will turn out to be the most crumbly and “weightless”.

In a separate container, mix the dry ingredients: flour, baking powder and starch.

Pour the flour mixture into the butter mixture, kneading into a soft and pliable dough.

If necessary, increase the dosage of flour, but do not overdo it! The dough should end up soft, not hard.

Divide the resulting dough into pieces of equal size, each of which is rolled into a “ball” the size of a walnut.

Lightly pressing with your palm, we turn the flour balls into flat cakes with a diameter of 3-4 cm. In the center of each workpiece we make a small depression, which we fill with thick jam. To imitate petals, we apply shallow scars around the center of the future cookie with the blunt side of a knife blade or a toothpick.

Place the formed “daisies” on a baking sheet covered with parchment. Bake in a preheated oven for about 10-15 minutes at 180 degrees. Serve slightly browned Kurabye cookies with tea/coffee or other drinks.

Recipe 8: homemade kurabiye cookies with strawberry jam

• butter - 180 grams,
• powdered sugar - 80 grams,
• wheat flour - 300 grams,
• chicken eggs - 2 pcs.,
• vanillin - to taste,
• jam - to taste.

Place softened butter in a bowl, add powdered sugar and mash them with a whisk or fork; this is absolutely easy to do.

Chicken eggs must be divided into white and yolk. In this recipe, we will only need the whites; the yolks can be used to prepare something else.

Place the egg whites in the mashed butter and add vanillin.

This is where a mixer comes in handy. Beat the egg whites and butter for 2-3 minutes.

In small portions, gradually add sifted wheat flour.

The finished dough will be very tender and soft with a spreadable consistency, but not sticky.

Transfer the dough into a pastry bag fitted with a star tip. And put jam in a simple plastic bag (I used strawberry).

Using a pastry bag, place the dough in the shape of a chamomile onto a baking sheet covered with parchment paper. We make a depression in the middle of each daisy; this can be done simply with your finger.

Cut off the corner of the bag in which the jam was previously placed. Squeeze the jam into the center of the depression. Place the baking sheet with cookies in the oven for 15 minutes at 190 degrees.

Recipe 9, simple: Baku kurabe according to GOST

• butter - 100 g
• powdered sugar - 40 g
• egg white - 1 pc.
• wheat flour - 160 gr

Buy butter and leave it in the kitchen to heat at room temperature. The butter should be soft so that it will be easy to work with in the future. Add the specified amount of powdered sugar to the softened butter. Mix these ingredients thoroughly.

Next, place one egg white in a bowl with butter and powder, mix the contents thoroughly, add vanilla sugar or vanillin. There is no need to beat anything; it will be enough if the mass is sufficiently homogeneous.

Sift wheat flour into a bowl with butter in portions, constantly stirring the ingredients so that there are no flour lumps. Knead the dough for kurabye quite thoroughly.

We transfer the soft kneaded dough into a pastry bag or any other similar means at hand, if the first one is not available. We select a suitable attachment for forming cookies and begin to create neat flowers on a baking sheet, which should first be covered with parchment paper. Using a teaspoon, make a small depression in the center of each flower, and then fill it with jam of any flavor.

Preheat the oven to a temperature of 200 degrees and place the baking sheet with kurabye into it. Within 10 minutes or a little more, our cookies will acquire a ruddy, slightly golden hue as in the photo and will be baked until ready.

Let the authentic Azerbaijani cookies with jam cool completely and serve for tea. Kurabye Baku is ready.

Recipe 10: how to cook kurabye cookies (with photo)

• 160 g flour
• 100 g soft butter
• 40 g powdered sugar
• 1 white (egg CO)
• 5 g vanilla sugar
• a pinch of salt
• 1 tbsp. l. thick jam

I advise you to take high-quality butter, 82.5%, you must first remove it from the refrigerator, since the butter should be soft, not melted! You should not replace powder with sugar; if you don’t have ready-made powder, you can prepare it by grinding sugar in a coffee grinder. If the eggs are not large, then you can take 2 egg whites of category C2.

My berry center is made from thick blackberry jam, if your jam/jam/jam is liquid, you can thicken it by mixing it with 1/3 tsp. starch. If you don't have any jam at all, try decorating the center with a small piece of chocolate.

This amount of ingredients yielded 15 cookies (just over 300 grams); for those who like something for tea, you can safely make a double portion!

To get the flower shape you will need a large diameter toothed nozzle, I have an open star with a 12 mm hole.

Place the soft butter, powdered sugar, vanilla sugar and salt in a whipping container. Beat with a mixer at high speed for 8-10 minutes, no less! Then add the egg whites and beat for another 5 minutes! Thanks to this long beating, we will get the desired texture of the dough and the finished cookies!

Add 140 g of sifted flour to the whipped mass, stir the flour into the dough using a spatula, look at the consistency: the dough should be pliable, elastic, easily move away from the walls of the bowl; if the dough is too sticky, add the remaining 20 g of flour. I used exactly 160 g of flour, but since the flour is different, the main thing here is not to overdo it; too thick dough will be difficult to remove from the pastry bag.

Transfer the finished dough into a pastry bag (the bag must be strong so as not to tear).

Place on parchment or a baking mat for cookies (I had enough dough for 15 pieces) at a distance from each other; they will spread a little during baking.

Using a wet index finger, make a depression in the center, preferably deeper, so that the jam does not spread during baking.

Add jam/jelly/jam/chocolate to the middle, I carefully placed it with a coffee spoon, you can do this from a cornet. Place the cookies in an oven preheated to 200 C for 7-8 minutes! Don't leave the oven, I was 1 minute late and overcooked the cookies a little.

Remove the finished cookies from the baking sheet and cool. I added a little more jam to some of the cookies.

Freshly baked “Kurabiye” simply melts in your mouth, so tender and crumbly,

VIDEO

And here are two more video recipes on how to make kurabye cookies - step-by-step recommendations:

Kurabye is a recipe for oriental cookies, which are baked with the addition of spices: vanilla, cinnamon, cardamom, cloves or saffron. The most delicate tasting delicacy that melts in your mouth is an ideal accompaniment to a cup of tea or coffee and evokes the most positive emotions when tasting.

How to make kurabye cookies?

Kurabye cookies are prepared by pipetting portions of soft dough using a baking bag onto oiled parchment paper lined on a baking sheet. Add a little jam or marmalade to the center of each piece.

1. To execute any recipe, use ingredients at room temperature.
2. Before adding flour to the dough, sift it and add it in small portions, kneading each time so that no lumps form.
3. The shape of the products is not of fundamental importance: cookies can be designed in the form of a flower, a leaf, a curl, just a ball or flat cake.

What kind of dough is kurabye made from?

The dough for kurabye is exclusively shortbread, resulting in a crumbly structure of the product. To prepare it you will need butter or margarine. During the kneading process, the base is flavored with the addition of vanilla and spices to your taste. The authentic one is presented below.

Ingredients:

• flour – 180-200 g;
• butter – 100 g;
• powdered sugar – 4 tbsp. spoons;
• proteins – 2 pcs.;
• vanilla - to taste.

Preparation

1. The oil is mixed with powder and beaten until white.
2. Add vanilla, one egg white at a time, beating thoroughly each time.
3. Add flour little by little and stir until a homogeneous, soft dough is obtained, which will be easy to pipe with a pastry bag.

Baku Kurabye according to GOST - recipe

Kurabye, whose famous recipe according to GOST will be presented below, tastes the same as many people remember it from the Soviet era. The crumbly, delicate taste of the products that melt in the mouth will not leave anyone indifferent, and any housewife will want to repeat the implementation of the available technology more than once.

Ingredients:

• flour – 160 g;
• butter – 100 g;
• powdered sugar – 40 g;
• protein – 1 pc.;
• vanilla sugar – 10 g;
• jam or marmalade - 2 tbsp. spoons;
• starch – 0.5 teaspoon.

Preparation

1. Grind the oil with powder.
2. Add egg white, vanilla sugar and beat again.
3. Add flour and knead.
4. Transfer the mixture into a pastry bag and place it on cookie parchment.
5. A depression is made in the center, into which a little jam mixed with starch is placed.
6. Baku kurabye is baked for 15 minutes at 200 degrees.

Homemade shortbread kurabye cookies with margarine - recipe

Kurabye with margarine, the recipe for which is outlined as follows, turns out to be as crumbly and sandy as with butter. Depending on the quality of the raw materials, you may need a little less or more flour. The texture of the dough should be such that it is convenient to squeeze it out of the pastry bag.

Ingredients:

• flour – 500-550 g;
• margarine – 350 g;
• powdered sugar – 150 g;
• protein – 1 pc.;
• vanillin – 2 pinches;
• jam – 3 tbsp. spoons;
• starch – 1 teaspoon.

Preparation

1. The margarine is ground to a fluffy texture.
2. Add protein, vanillin, beat the mass.
3. Add flour in portions and mix until it is evenly distributed in the dough.
4. Place portions of dough onto parchment paper.
5. The preparations are supplemented with jam mixed with starch or jam.
6. Bake kurabye in margarine for 15 minutes at 200 degrees.

Tatar Kurabie - recipe

You can make kurabye cookies at home without a cooking bag. The Tatar recipe for the delicacy involves obtaining a thicker dough, which is initially cooled, and then rolled out thinly and cut into portions. The products are sprinkled with powder after baking, or with sugar before heat treatment.

Ingredients:

• flour – 500-550 g;
• butter – 200 g;
• powdered sugar – 160 g;
• yolk – 1 pc.;
• vanillin – 2 pinches;
• powder for sprinkling.

Preparation

1. Grind soft oil with powder.
2. Add yolk, vanillin, flour and knead soft dough.
3. Place the lump in the refrigerator for an hour, then roll it out, cut it into diamonds, rectangles or squares, transfer it to parchment and bake for 15 minutes at 200 degrees.
4. The finished cookies are sprinkled with powdered sugar.

Greek kourabye - recipe

Kurabye cookies are a recipe that has a lot of variations. Thus, in the Greek version, the delicacy is characterized by a nutty taste, achieved in the original by adding almonds. If desired, you can use other nuts available. Another feature of the sweet is the powdered sugar coating on top of the syrup.

Ingredients:

• flour – 350 g;
• butter – 200 g;
• cane sugar – 180 g;
• yolk – 1 pc.;
• cognac – 1 tbsp. spoon;
• almonds – 50 g;
• baking powder - 0.5 teaspoon;
• orange tincture and powdered sugar.

Preparation

1. Grind the sugar in a coffee grinder to powder.
2. Grind the butter with powder, add the yolk, and beat.
3. Pour in cognac, stir in baking powder, chopped almonds and flour.
4. Roll the dough into balls or cut out shapes and place them on parchment.
5. Bake the products for 20 minutes at 185 degrees.
6. The cooled Greek kurabye is sprinkled with tincture and dipped in powdered sugar.

Turkish kurabye - recipe

Home-cooked Turkish kurabye will surprise you with its original execution and amazing taste characteristics. After baking the cookies, in this case they are closed in pairs, coated with jam. The delicacy will be given a special charm by adding chopped nuts if desired.

Ingredients:

• flour and starch - 1 cup each;
• butter – 100 g;
• powdered sugar – 100 g;
• egg – 1 pc.;
• vanillin – 2 pinches;
• jam – 50 g;
• chocolate – 80 g.

Preparation

1. Beat butter with powder.
2. Add egg, vanilla, beat again.
3. Stir in flour and starch, place the ball in the cold for an hour.
4. Pinch off portions of dough, roll them into balls, give them an oval shape, lightly press and press down on one side with a fork.
5. Bake the pieces for 10-15 minutes at 180 degrees.
6. The cooled halves are closed in pairs, coated with jam.
7. Dip one side of the cookies into melted chocolate and let them harden.

Chocolate kurabye

Kurabye is a recipe that can be made with the addition of cocoa powder, resulting in the chocolate taste of your favorite dessert. When the products are ready and after they have cooled, they can be sprinkled with powdered sugar, decorated with melted chocolate and additionally sprinkled with chopped nuts or coconut flakes.

Ingredients:

• flour - 3 cups;
• butter and vegetable oil – 125 g each;
• powdered sugar – 100 g;
• egg – 1 pc.;
• vanillin – 2 pinches;
• cocoa – 3 tbsp. spoons;
• baking powder – 20 g.

Preparation

1. Mix soft butter with vegetable oil, vanillin powder and egg, beat.
2. Add cocoa, flour and baking powder, knead thoroughly until the dough is as smooth and flexible as possible.
3. Form the products into the desired shape and place them on parchment.
4. Bake kurabye for 10 minutes at 200 degrees.

Two-color kurabiye cookies

Kurabye, the recipe for which will be presented next, turns out to be unusually impressive in appearance and acquires a pleasant chocolate taste. In this case, cocoa powder is added to half a portion of the dough, which can be replaced with food coloring if desired, while adding flavoring or spice for aroma.

Ingredients:

• flour - 3 cups;
• butter – 250 g;
• vegetable oil – 60 ml;
• powdered sugar – 5 tbsp. spoon;
• vanillin - to taste;
• cocoa – 3 tbsp. spoons.

Preparation

1. Grind the oil with powder.
2. Add vegetable oil, vanillin and flour, knead the dough.
3. Take half of the dough and mix with cocoa.
4. When decorating the products, connect two balls of different colors together, knead them a little with your hands, and give them the desired shape.
5. Bake kurabye for 15 minutes at 170 degrees.

Lenten kurabye - recipe

Kurabye, the Lenten recipe for which does not contain eggs or butter, turns out to be quite worthy in taste, acquiring aroma and taste due to additives: orange zest, cinnamon, vanillin or others chosen according to preference. The dough should come off your hands but remain soft. It is simply formed into flat cakes or patterns are cut out.

Let us tell you from history how kurabiye cookies appeared. Once the Persian Sultan was robbed, and there was nothing in the palace pantry to prepare his favorite delicacies. The resourceful servant, without thinking twice, quickly prepared cookies from what could be found: flour, sugar, eggs and butter, and to enhance the taste, he added saffron to the dessert and sprinkled powdered sugar on top. The Sultan really liked this easy-to-make delicacy and became an indispensable treat on his table. The name of this cookie “Kurabiye” means “sweetness” in Arabic.

Secrets of making kurabye cookies at home

Kurabye cookies are made in the shape of a flower, in the middle of the flower with jam or jam; occasionally cookies are found in the shape of a small kolobok or an irregular diamond, since each country has its own ways of preparing kurabie.

How to make kurabye cookies at home? You need to stir the butter together with powdered sugar or sugar, then add an egg or white, add wheat flour and of course you need spices. Eggs cannot always be added, but, of course, seasonings are needed, since without them it is impossible to make kurabye shortbread cookies.

The national confectionery product for Greece is kurabye; these cookies are made in the form of balls, sprinkled with plenty of powdered sugar and placed in a mound; in Iran, kurabye is supplemented with peanuts, almonds and hazelnuts, and in Turkey, two parts of the cookies are connected with jam.

How to make kurabye cookies

In other recipes you can see other ingredients: sour cream, starch, honey, lemon juice and zest, dried fruits, nuts and chocolate. If you prepare the cookies correctly, they will be light, elegant and crumbly, they will melt straight in your mouth, and will excel with their unusual creamy taste, soft texture and elegant aroma of oriental spices.

To knead the dough, the products must be at the same temperature as in the room, and the butter must be soft. The dough can be beaten either by hand or with a mixer; this does not affect the quality of taste, at the discretion of each housewife.

You need to pour in the flour not all at once, but in parts, so that there are no lumps. The amount of flour may be either more or less, depending on the products used. The dough should be soft and stretchy.

The shape of cookies can vary: balls, sausages, flat cakes, and much more that you can think of. Also, do not forget about the decoration for cookies - jam, it will be both tasty and beautiful. Prepare cookies on a baking sheet greased with butter. Cooking temperature 160–220C for no more than 20 minutes. The prepared cookies are left to cool on the baking sheet and only then placed in a vase. Kurabye cookies can be sprinkled with various tasty toppings, for example, coconut flakes, nuts, powdered sugar.

Kurabye cookies at home recipe step by step according to GOST

Oriental cookies are a delicious sweet, but many people prefer cookies with the taste of childhood, the so-called kurabye cookies according to GOST. Prepare this tempting sweet for a tea party, which will bring you a lot of positive emotions.

Ingredients:

• 100 g butter;
• 4 tablespoons of powdered sugar;
• one white from a large egg, or two small egg whites;
• 180 g flour, vanilla, jam or marmalade.

How to make kurabye cookies:

1. Mix the butter and powdered sugar with a mixer until the mixture becomes homogeneous.
2. Separate the white from the yolk.
3. Add the protein to the previous mixture and mix well.
4. Sift the flour, it must be added to the mixture in parts, add vanillin, and knead the dough-like mass
5. Place the dough-like mass in a special bag or you can cut off the corner of a regular bag.
6. Cover the baking sheet with paper.
7. Squeeze the dough out of the pastry bag a little at a time, at a distance of 1 cm from each other.
8. Place jam or marmalade on top of each one in the middle.
9. Place the baking sheet in the oven at a temperature of up to 200 C and bake for 15–20 minutes. until a golden crust appears on top.
10. Cool the kurabye and can be served with tea, coffee or milk. Take the prepared cookies to work or to your children’s school to treat yourself to a delicious lunch.

Spicy oriental kurabye

The more spices in the dough, the tastier the cookies will be, as they believe in the East. Add cardamom to cookies and see for yourself.

Kurabye cookie recipe:

1. Grind 125 g of butter thoroughly with 3 tablespoons of powdered sugar, add 1 teaspoon. honey and lemon juice, the zest of one lemon and ground spices - three buds of cloves and one box of cardamom.
2. Mix this mixture thoroughly, mix it with two tablespoons. l sour cream, mix everything well again, and then add one tablespoon of potato starch and five tablespoons of flour.
3. We knead the dough, as a result of which it should resemble soft plasticine, make balls resembling a walnut, press each ball with a fork several times to give the cookies a flat appearance, and the lattice pattern will look very original.
4. Bake kurabye for about 12 minutes. If you prefer dry cookies, then you need to let them cool in the oven, and if you prefer crumbly baked goods, then take out the kurabiye and sprinkle with powdered sugar.

Recipe for Kurabye cookies at home Kurabye in Turkish

1. Mix with a mixer 150 g of butter or margarine with 6 tablespoons of powdered sugar until a fluffy mass is formed, then mix it with one egg and a bag of vanillin, add 180 g of corn starch and mix again.
2. In small portions, one tablespoon at a time, add one cup of flour, while keeping an eye on the thickness of the dough. If you can no longer stir with a spoon, then remove the dough from the bowl, place it on the table and knead with your hands. At the end, the dough should not be sticky, then wrap it in cling film and put it in the refrigerator for 30 minutes.
   Next, roll out the dough into a long sausage, cut it into medium pieces, form into balls and place on a baking sheet lined with paper.
3. We press the balls so that they take an oval shape, you can apply patterns to the surface with a fork and bake for 10 minutes. in a heated oven (170 °C).
4. Melt two chocolates, finely chop the nuts to your taste while our cookies are in the oven. When the cookies are ready, dip them in chocolate and sprinkle nuts on top.
5. We combine two parts of kurabye cookies with jam or marmalade, and that’s it, you can serve tea and invite guests. In the 17th century, homemade kurabiye cookies appeared among other European confectionery delicacies; at that time, these cookies were not cheap delicacies that only noble people could afford.

Nowadays, oriental sweets are also amazing sweets that taste good, so if you have not yet prepared kurabye cookies at home for your family, then be sure to prepare them on the weekend or treat your loved ones on any holiday.

"Two-color Kurabye"

• Cocoa – 3 tbsp. l.;
• Sunflower oil – 100 ml;
• Butter – 250 grams;
• Wheat flour – 500 grams;
• Granulated sugar – 6 tbsp. l.

Recipe for Kurabye shortbread cookies “Two-color Kurabye”:

1. Pour sunflower oil (80 ml) into a deep bowl and add slightly melted butter to it. Do not reduce the amount of oil.
2. Mash the butter and sunflower oil, mix well. Next, beat it with a whisk until the mixture turns white. The concentration will resemble whipped egg whites.
3. Grind the sugar in a coffee grinder. Add powdered sugar to the bowl and stir. Add sifted flour little by little. Knead the dough-like mass until it comes together into a lump.
4. Divide the dough by half, the first half will be with cocoa to get a two-color dough. Take a piece from each half of the dough and make balls. There should be an equal number of white and brown balls. Children can do this too, because making balls is fun. You can make not only balls, but also different figures. By connecting the balls together, you can get a two-color pattern. To do this, you need to knead each piece a little in your hand to mix the colors and make a ball of dough.
5. The diameter of the cookies is 5-6 cm. You need to transfer them to a baking sheet with paper and greased with oil. If the baking sheet has a non-stick coating, then you don’t have to put paper on it, but simply grease it. Cook the kurabi at 170°C for 15 minutes, then switch to 180°C and cook for another 5 minutes. Next, turn off the oven without taking out the cookies, leaving them there until they are ready.

"Turkish Kurabye"

For the test

• Wheat flour – 200 grams;
• Corn starch - 180 grams;
• Butter – 150 grams;
• Powdered sugar – 80 grams;
• Chicken egg - 1 pc;
• Vanillin – 1 piece;

For registration

• Milk or regular chocolate – 200 g;
• Almonds – 80 g.

Recipe for Turkish Kurabye:

1. Beat the slightly melted butter with a mixer. Add powdered sugar and beat again.
2. Add the egg and beat. Next, add vanilla and beat again.
3. Pour corn starch into the mixture and beat until smooth.
4. Add flour and beat again until smooth. Knead the dough by hand.
5. We collect the dough into a ball, wrap it in film and put it in the refrigerator for 30 minutes.
6. The rolled sausage from the dough must be cut into equal parts, from which you need to make balls.
7. We give the balls an oval shape and flatten them. We make a drawing with a fork. The shape can be different, round or anything else.
8. Next, place the cookies on a baking sheet and cook at 200 C for 10 minutes, then lower the temperature to 160 C and cook for another 10 minutes.
9. Melt the chocolate and place it on one side of the cooled cookies. You can sprinkle almond petals on top. Place some marmalade between the cookies.

"Crabye with walnuts"

• Wheat flour -4 cups;
• Walnuts - 1 cup;
• Baking powder – 5 g;
• Vanilla sugar - 1 tsp;
• Unsalted butter – 250 g;
• Powdered sugar (1 cup - for dough; 1 cup - for decoration) - 2 cups.
• Egg yolk - 1 piece

Kurabye shortbread recipe “Kurabie with walnuts”:

Sift the flour, mix in the glaze, vanillin, and baking powder. Mix it all together. Add the slightly melted butter and yolk to the flour. Mix very well. Add finely chopped walnuts. Then mix with the dough. Form an oval or circle from the dough. Place on a baking sheet using baking paper. Cook at 150C for 40 minutes. After removing the cookies from the oven, sprinkle them generously with powdered sugar.

"Coffee cookies Kurabye"

• Wheat flour – 1.5 cups;
• Corn starch - 1/2 cup;
• Powdered sugar – 1/2 cup;
• Natural finely ground coffee - 2 tbsp. l.;
• Cocoa – 1 tbsp. l.;
• Baking powder – 1/2 tsp;
• Chicken egg – 1 piece;
• Butter – 125 g;
• Salt - 1 pinch.

“Kurabier coffee cookies” recipe:

The oven should be heated to 180 C. Mix the butter and powder with a fork until smooth, add the egg and mix well again. Baking powder, cocoa, flour, starch must be sifted. We add coffee and salt to this mixture and stir with a fork. The dough kneads easily. Cover the baking tray with baking paper. Separate equal medium-sized pieces from the dough-like mass. Next, we make an oval shape out of them and place them on a baking sheet. In order for the kurabye cookies to look like coffee beans, you need to use a toothpick to press each product not very deeply in the middle, but you shouldn’t press down a little, since this strip will not be visible later. Cook for 10-12 minutes. After cooking, they need to be cooled

“Kurabier cookies in 20 minutes”

• Wheat flour – 200 g;
• Vegetable oil – 30 ml;
• Butter – 120 g;
• Powdered sugar -2.5 tbsp. l.;
• Cocoa – 1.5 tsp.

Recipe:

Stir butter and vegetable oil into a uniform mass. Add powdered sugar there, then mix until smooth. Divide this mixture into two parts. We pour cocoa into one, and add nothing to the other. Then add flour and knead. Pour flour into each part and knead an elastic and tender flour confectionery product. Take a piece from each dough and form the dough into a ball. Next, squeeze the sides a little. Place on a baking sheet with baking paper. Place the baking sheet in a preheated oven (200 C). Cook for 20 minutes.
At the end, leave the cookies there to cool.

"Turkish Kurabye with Coconut"

• Butter (margarine) – 250 g;
• Granulated sugar - 170 g;
• Wheat flour – 3 cups;
• Baking powder – 1 sachet;
• Chicken egg - 2 pieces;
• Coconut flakes – 5 tbsp. l.

Recipe for “Turkish Kurabye with Coconut”:

You need to separate the whites from the yolks. Sift the flour with baking powder into a cup, add sugar, slightly melted butter and yolks. Knead the dough thoroughly until it is elastic. Roll the dough into balls approximately the size of a walnut. Beat the egg whites with a fork.
Dip the balls into egg white, then into coconut flakes and place them on a baking sheet with paper. Cook the kurabye in the oven (180C) until golden brown, for 15-20 minutes.