Gurabii (Goo-rah-bee) is a shortbread type kolache, or cookie, made with a nice amount of butter, powdered sugar, and a splash of whisky. This cookie is a traditional Macedonian treat and it usually makes its appearance on special occasions; Saint Patron days, Name days, holidays, etc…
Gurabii evoke pleasant memories. They take me back to when Mom would so sternly tell us that we couldn’t have any until they cooled down – what she meant was that we couldn’t have any until the guests arrived. Then as soon as she took them out of the oven my sister and I would sneak right behind her, grab a cookie, giggle and run as we tossed it from one hand to the other because it was so hot! But we didn’t care – we would do whatever it took to have some of that crumbly deliciousness…mmm!
Gurabii – Shortbread Cookies
- Yields 24 cookies – I double the recipe when I make it for company.
- 2 sticks (16 tablespoons) sweet butter
- 1 tablespoon baking powder
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 3 tablespoons powdered sugar
- 2 1/2 cups all-purpose flour
- 1/2 ounce of whisky
- powdered sugar for dusting on top
- Preheat oven to 350F.
- Have all ingredients at room temperature.
- Place the butter in a large bowl and beat for 10 minutes at high speed with electric mixer.
- Add the egg yolks, 3 tablespoons powdered sugar, baking powder, whisky and vanilla.
- Continue beating until well blended.
- Sift the flour and mix it in with the butter mixture.
- Mix enough to make a soft, pliable dough.
- Let the dough stand for 15 minutes.
- Shape the dough into small balls and place on an ungreased cookie sheet.
- With a glass flatten the dough balls to 1/2 inch thickness.
- Bake for 20 to 25 minutes or until the shortbreads are lightly browned.
- When they are completely cooled, sprinkle generously with powdered sugar.