Greek Butter Cookies, also known as Greek Wedding Cookies or Kourabiedes, are a simple and delicious recipe any time of year. Note that this is a large batch recipe that makes 6 dozen cookies: the recipe can easily be halfed with excellent results. I recommend using a stand up mixer if you have one.
Preheat oven to 375 degrees. Line baking sheets with parchment paper or baking mats; set aside.
In a stand up mixer fitted with paddle attachment, beat together the butter and sugar on medium speed for 5 minutes. Add in the eggs, vanilla, and almond extract, and mix to combine, scrapping down sides of bowl with a rubber spatula. Add the flour and mix on slow until just combined.
Use a cookie scoop to measure out equal portions of cookies and place on baking sheet leaving about an inch and a half between each cookie. You can either bake as is or roll into balls.
Bake for 12-14 minutes until dough is just set. The cookie will not brown much and will remain a light color. Let cool on cookie sheet for 5 minutes before removing to a wire rack and cooling completely.
Once cooled, dust the top of the cookies with the powdered sugar in a fine mesh sieve.
Make ahead and store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month. To make shapes out of the cookies, like the classic "S-shaped" cookie, chill the dough slightly and roll on a lightly floured surface into desired shape.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com