Crumbly shortbread cookies kurabiye. Recipe for kurabye cookies at home. Lenten kurabye - recipe

Crumbly, tasty, tender, homemade chicken is what you choose for tea. Prepare it according to one of the 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: coffee kurabye 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 an oval shaped kurabi. and place on a baking sheet, at a short distance from each other.

Use a toothpick to press each piece in the middle to form a shape. coffee beans. 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 to 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, after the first ten minutes you should not leave the oven so that they don't burn.

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 the pastry bag with a convenient amount 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.

Ready shortbread Place with jam on a plate to cool. Bon appetit!

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

Kurabye cookies are tender, crumbly and very delicious pastries based on shortbread dough. 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 everything worked out for me, although my hand was tired - shortbread dough 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.

That's enough simple recipe it turns out tasty, tender, crumbly and very delicious cookies Kurabye.

Recipe 6: how to make classic kurabi at home

You can meet kurabie 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. Texture homemade cookies According to our recipe, it turns out fine, 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, jam) – 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 the lined parchment paper baking tray 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 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 kurabye 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 of thick blackberry jam, if your jam/jelly/jammy 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,

All recipes are carefully selected by the culinary club of the website website

Homemade delicious Kurabye is a type of shortbread cookie made from crumbly dough, in the middle of the cookies there is jam (often cherry, apricot, strawberry). Together with freshly brewed coffee or aromatic tea, it is a wonderful, nutritious breakfast or afternoon snack. This article will discuss the easiest way to prepare this delicious delicacy, a simple recipe according to GOST at home can be mastered by any housewife, and the calorie content of Kurabye per 100 g is approximately 516 kcal.

Moreover, probably not many people know where this delicacy came to us from. There are versions that the Kurabye recipe was invented either in Greece, or in Turkey, or in Syria or Iran. The word "Kurabiye" is most similar to the Arabic word "Khurab", which means "sweetness". But in Crimea such cookies are called “khurabie”. But no matter what name this cookie has, and no matter who first came up with it, the most important thing is the taste of this magnificent cookie. If you prepare these cookies correctly, they will simply melt in your mouth and leave behind a very pleasant creamy taste. However, real Kurabye cookies are not so easy to buy in a store. Since similar recipes for preparing such baked goods have appeared, but this is not at all the same, so it is worth taking note real recipe Kurabye, which will be discussed in this article. You can cook something that will remind you of your childhood and will only evoke positive emotions!

The exact name of this cookie is the name “Baku Kurabye”, and its method of preparation is regulated by GOST. GOST states that Baku Kurabye is pastry similar to the type of shortbread cookie, which has a golden color, is made in the shape of a flower, a stick, decorated with jam in the center, there are many photos of this sweet, of any type and shape, on the Internet. Also, consider the calorie content of this baked goods, as it is not for those losing weight. And so, we have an idea about this cookie, now let’s take a closer look at its recipe.

The following products are needed to make these cookies:

200 g unsalted butter;
100 g granulated sugar;
two egg whites;
a third of a teaspoon of vanillin;
a couple of glasses of sifted wheat flour (highest grade);
any jam (berry, pear, apple, etc.).

Shortbread Kurabye is prepared according to GOST at home in a simple way:

1. Prepare all the necessary kitchen utensils and products in advance. Well, now you can start making cookies, let’s knead the dough. To start the butter at room temperature, use a mixer to beat it well in a deep bowl. Moreover, when whipping the butter, you should add all the granulated sugar in small portions. You need to beat for about three minutes at medium mixer speed.

2. After this, take vanilla, egg whites and carefully add to the whipped butter and sugar.

3. Then add flour to the previously well-mixed products and knead the dough. As a result, the dough should have a fairly plastic consistency. This dough should not stick to your hands and there should be no lumps. The dough must be stirred very carefully; its caloric content was discussed above.

4. The finished shortbread dough should be placed in a pastry bag or in a pastry syringe with the required nozzle.

5. Now you need to take a baking sheet and cover it with special baking paper.

6. We turn on the oven in advance, setting the temperature to 200 degrees.

7. You need to squeeze the cookies onto a baking sheet, choose the shape of the cookies yourself, it is worth noting that the classic form of Kurabye is the shape of a flower. Then in the middle of each flower you need to put half a teaspoon of your favorite jam (strawberry or apricot are great). Well, now we put our delicacy in the oven for ten minutes.

8. The cookies should take on a slightly golden hue; they can be considered ready and removed from the oven.

9. Take a spatula and very carefully transfer the cookies to a plate (wide, flat) and let the shortbread flowers cool.

10. That's all, the recipe considered is not at all complicated, in the end, after tasting this pastry, you will plunge into childhood, because its taste will remind you of your carefree, cheerful years! Moreover, the taste of the cookies can be changed according to your preferences by adding, for example, any nuts to the dough, or instead of jam, pour the same crushed peanuts or hazelnuts into the middle of the branch. And before serving this delicacy, you can sprinkle the delicious shortbread cookies with powdered sugar, or shredded coconut, etc.

Recipe for homemade shortbread Kurabye without eggs

Kurabye cookies are considered an oriental delicacy that has long been baked in Turkey and Arab countries. Translated, the name means little sweetness. Initially, cookies were made in the shape of a flower, then they began to give it the shape of grooved sticks or figure eights with curls.

The dough is made from sugar, flour, eggs, almonds and saffron are added, and the top is decorated with a drop of fruit jam. In Crimea it is called “khurabiye”, it is considered a festive delicacy that guests are treated to at dinner. In Greece, they prepare kurabiye for Christmas - balls are baked from shortcrust pastry and sprinkled with powdered sugar.

Previously, such cookies were considered an overseas delicacy, consumed only by rich and noble people. In Europe, the delicacy is expensive because the real thing is valued. homemade baking no preservatives.

The dessert became popular in the Soviet Union. To this day, zealous housewives keep the GOST recipe for sweets. Kurabye cookies can be baked at home not only according to the standard. Try adding ground nuts, dried fruits, cocoa to the dough, flavoring with a drop of liqueur, vanilla or cinnamon.

Kurabye according to GOST

This recipe was used in bakeries. For cookies, choose thicker jam or jam. Use flour with a lower percentage of gluten so that the dough does not turn out too tight.

Ingredients:

wheat flour – 550 gr;
powdered sugar – 150 g;
butter – 350 gr;
egg whites – 3-4 pcs;
vanilla sugar – 20 g;
any jam or jam – 200 gr.

Cooking method:

Leave the butter at room temperature for 1-1.5 hours until it becomes soft. Don't melt it on the stove.
Grind the butter and powdered sugar until smooth, add egg whites and vanilla sugar, beat with a mixer for 1-2 minutes.
Sift the flour, gradually add to the cream-sugar mixture, stir quickly. You should succeed soft dough creamy consistency.
Line a baking tray with parchment paper greased with a small amount of butter or vegetable oil. Turn on the oven to preheat.
Transfer the mixture into a piping bag fitted with a star tip. Place cookies on a baking sheet, leaving a small distance between the products.
In the center of each product, use your little finger to make a notch and place a drop of jam.
Bake the “kurabiye” for 10-15 minutes at a temperature of 220-240°C until the bottom and edges of the cookies are lightly browned.
Let the baked goods cool and place on beautiful dish. Serve the sweetness with aromatic tea.

Ingredients:

wheat flour – 250 gr;
butter – 175 g;
sugar – 150 gr;
raw egg whites – 2 pcs;
cinnamon – 1 tsp;
cocoa powder – 3-4 tbsp;
almond kernels - half a glass;
dark chocolate – 150 gr.

Cooking method:

Grind or pound the almonds in a mortar.
Grind soft butter with sugar, add cinnamon, then add egg whites and almond crumbs.
Add cocoa powder to the flour and mix lightly. Quickly knead with the rest of the ingredients into a soft and elastic dough.
Prepare a baking sheet, you can use non-stick silicone mats. Preheat the oven to 230°C.
Using a pastry bag, place the products onto a baking sheet, making a depression in the center of each. Bake cookies for 15 minutes.
Melt the chocolate bar in a water bath and cool slightly.
Pour the chocolate by the teaspoon into the center of the cookies and leave to set for 15 minutes.

Kurabye with cognac and orange zest

Shape these cookies into arbitrary shapes, for example, from a pastry bag - in the form of rectangles or circles. Instead of a special bag with attachments, use a thick plastic bag with a corner cut off or metal cookie cutters. Take medium-sized eggs, and replace the cognac with liqueur or rum.

Ingredients:

cognac – 2 tbsp;
wheat flour – 300 gr;
zest of one orange;
butter – 200 g;
powdered sugar - 0.5 cups;
raw egg whites – 2 pcs;
apricot jam - half a glass;
vanillin – 2 gr.

Cooking method:

Grind butter at room temperature with sugar, combine with egg whites, vanilla, add orange zest and cognac.
Beat with a mixer at low speed for 2 minutes, add flour and knead to a paste-like consistency.
Line a baking tray with baking paper. Form corrugated rectangles, 5 cm long, or flowers using a regular or pastry bag. Apply streaks or blobs of apricot jam.
Send the products to bake in an oven at a temperature of 220-230°C for 12-17 minutes. The cookies should be browned. Follow the process.
Cool the finished cookies, remove from the baking sheet and serve.

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 soft dough using a cooking bag onto oiled parchment paper lined on a baking sheet. Add a little jam or marmalade to the center of each piece.

To execute any recipe, use ingredients at room temperature.
Before adding flour to the dough, sift it and add it in small portions, kneading each time so that no lumps form.
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

The oil is mixed with powder and beaten until white.
Add vanilla, one egg white at a time, beating thoroughly each time.
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. Crumbly delicate taste The products melt in your 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

Grind the oil with powder.
Add egg white, vanilla sugar and beat again.
Add flour and knead.
Transfer the mixture into a pastry bag and place it on cookie parchment.
A depression is made in the center, into which a little jam mixed with starch is placed.
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

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

Tatar kurabye - recipe

You can make kurabye cookies at home without a cooking bag. Tatar recipe 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

Grind soft oil with powder.
Add yolk, vanillin, flour and knead soft dough.
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.
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

Grind the sugar in a coffee grinder to powder.
Grind the butter with powder, add the yolk, and beat.
Pour in cognac, stir in baking powder, chopped almonds and flour.
Roll the dough into balls or cut out shapes and place them on parchment.
Bake the products for 20 minutes at 185 degrees.
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

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

Mix soft butter with vegetable oil, vanillin powder and egg, beat.
Add cocoa, flour and baking powder, knead thoroughly until the dough is as smooth and flexible as possible.
Form the products into the desired shape and place them on parchment.
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 the dough portion, which can be replaced if desired food coloring, 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

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

Lenten kurabye - recipe

Kurabye, Lenten recipe which does not contain either eggs or butter, it turns out to be very 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.

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 cook them with plum jam, which is quite thick and does not flow, but you can use any other 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!

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