Kurabie Butter Cookies
Kurabie are Russian butter cookies with a tender crumb that melts on your tongue, and Greek yogurt is the secret. The tangy dairy replaces some flour, creating a distinctly soft texture that sets these apart from standard butter cookies. The technique is straightforward, but the results reward careful mixing and gentle handling of the dough. If you've struggled with cookies that bake up tough, this approach might change your approach entirely.
Instructions
1 Prepare the Dough In a large mixing bowl add all the ingredients and mix together until a dough is formed.
The dough should be stick - add extra flour if you find the mixture too sticky to work with. 2 Using the extra melted butter, rub some over your hands before breaking the dough into 20 equal sized pieces and roll each piece into a ball.
Before rolling each ball rub melted butter over your hands each time. 3 Place the balls of dough onto a greased / lined baking tray 5cm apart - you will need to split the balls into two batches cooking one batch at a time. 4 Cooking Brush eat ball with beaten egg and place in the oven at 180 degree for 20 minutes.
The Kurabie will be a light golden colour and slightly squishy in the middle.
Place on a cooling rack to cool..
Make it personal.
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