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Shortbread Cookies or Гурабии

gurabii

Have I mentioned that I like cookies? Maybe I said something here, and a bit over here.

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!

 

гурабии

 

Gurabii – Shortbread Cookies

  • Yields 24 cookies – I double the recipe when I make it for company. Smile

gurabii

gurabii гурабии

gurabii

shortbread cookies

Shortbread Cookies
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Shortbread Cookies - Crumbly deliciousness made with flour, sweet creamy butter, powdered sugar and a splash of whiskey. The best Christmas cookies!
Course: Cookies
Servings: 24
Author: Katerina | Diethood
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. Have all ingredients at room temperature.
  3. Place the butter in a large bowl and beat for 10 minutes at high speed with electric mixer.
  4. Add the egg yolks, 3 tablespoons powdered sugar, baking powder, whisky and vanilla.
  5. Continue beating until well blended.
  6. Sift the flour and mix it in with the butter mixture.
  7. Mix enough to make a soft, pliable dough.
  8. Let the dough stand for 15 minutes.
  9. Shape the dough into small balls and place on an ungreased cookie sheet.
  10. With a glass flatten the dough balls to 1/2 inch thickness.
  11. Bake for 20 to 25 minutes or until the shortbreads are lightly browned.
  12. When they are completely cooled, sprinkle generously with powdered sugar.

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51 Responses
  1. Is it 1 stick of butter or 2?? i read a reply from someone who tried this recipe and they said it was too crumbly. You responded with making an error in the butter quantity??

  2. Gisel

    Love the idea but I can’t see where I went wrong. Made recipe twice. Once with one stick and once with two sticks of butter. With one stick dough was waaaay to dry. With two.sticks the dough worked better however the finished product was like dust in my mouth. I don’t think I’ll try this again. I followed directions verbatim and it just didn’t come out right :/

  3. Mags

    I think I must have done something wrong…just made these, and when I used the amounts in the recipe, the dough was really dry – not so much ‘soft and pliable’ as ‘really powdery’, so I added more butter a little bit at a time, and by the time I got ‘soft and pliable’, I’d doubled the butter to 8oz. I baked them up, and they’re unbelievably dry, like ‘crumbles to sand in your mouth’ dry…what did I do wrong?

    1. Hi Mags!
      Oh I wish I could tell you exactly what could have gone wrong, but I’ll try my best! Using another stick of butter sounds like a lot… I’m thinking maybe you put more flour than needed, but that’s just a guess. Also, keep this in mind; always know that depending on where you live, you may need more or less flour/more or less liquid due to the humidity in the air. Did you use the whiskey and the vanilla extract? A bit more of those two could have made a difference … but, again, that’s just a guess. And to add, these cookies are supposed to crumble once you’ve put them in your mouth. So I think you got the results, somewhat, but it took a different route to get there. 🙂
      I hope I helped in some way… please get back to me if you have any more questions/suggestions/etc…

      1. Kate –
        Thanks for the recipe – these look great! However, you might want to take a quick run using the posted measurements. The ratio of dry to liquid seems really high, as does the amount of leavening (baking powder). I ran through it as written and got the same result as Mags – the dough was too dry to hold together at all. Would love to give these a try again if there’s an update!

  4. These are heavenly! We call such cookies as kurabiye in Turkish. The sound is very similar to gurabii, isn’t it? Would love to have one in my mouth now!

  5. Alright… I don’t know what to say. That first post picture just totally got me.
    I really like cookies. But, out of all cookies, I adore shortbread ones. The really crumbly ones which somehow hold magically together. The ones which look exactly like yours.
    And now, I’m divided between the urge to bake some immediately and my sense of survival which tells me I might go to heaven from eating too many of those cookies 😀 They sure look delicious!

  6. Gotta love that splash of whiskey! Before the Mr. retired he used to buy shortbread cookies from the vending machine. He would adore these Kate, thanks for this recipe.

  7. These cookies look so cozy and delish … they may have whiskey in them, but I can imagine sitting with my daughter, the cookie jar, and two glasses of milk … yum!

  8. What simple yet wonderfully flavored cookies. I am new to your site and have spent some time browsing through your earlier entries. I’m glad I did that. I love the food and recipes you feature here. You’ve created a lovely spot for your readers to visit and I’ll definitely be back. Have a great day. Blessings…Mary

  9. Oh…my….gosh…… I think I have died. I absolutely love shortbread cookies (my favorite ever) then you add some booze……(drool). Genius…once again 🙂

  10. I love simple, buttery cookies and these look so delicious. I love it when you share your Macedonian recipes – it’s such a wonderful peek into your beloved heritage. I can’t wait to make these!

  11. When I saw shortbread, I thought it would be the Scottish kind. Think again. This is Kate here! Macedonian Gurabii look incredible: with whisky in there, too. As usual, your photos are incredible. I’d love to try one right NOW! Amazing, my friend. xo

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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