Kurabie — Butter Cookies

Delicate shortbread cookies with Greek yogurt and a melt-in-your-mouth center. A classic recipe that works perfectly on the first try thanks to simple ingredients and straightforward technique.

Ingredients

• 650 g Wheat flour
• 275 ml Greek yogurt
• 3 pcs Chicken egg
• 200 g Sugar
• 120 g Melted butter
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 1 pcs Chicken egg
• 10 g Melted butter

Instructions

1. In a large bowl, combine the flour, yogurt, 3 eggs, sugar, 120g melted butter, baking powder, and vanilla extract. Mix well until a smooth dough forms. If the mixture sticks to your hands, add a little more flour.
2. Coat your hands with melted butter and divide the dough into 20 equal pieces. Roll each piece into a ball, coating your hands with butter before shaping each one.
3. Place the balls on a greased baking sheet, spacing them 5 cm apart. The cookies will be baked in two batches.
4. Brush each ball with beaten egg and place in the oven at 180°C for 20 minutes. The kurabie should turn light golden and remain slightly soft in the center.
5. Remove the cookies from the oven and cool on a wire rack.