Macedonian Shortbread Cookies

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Mar 30, 2011, Updated May 07, 2024

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Gurabii shortbread cookies are a traditional Macedonian treat and today I’m going to show you how to make them. These crumbly, buttery cookies are made with a few simple ingredients and a splash of whisky!

A stack of baked Gurabii shortbread cookies, with a bite missing from the top cookie.

I know, I know. ‘Tis the season when literally everyone is saying, “If there’s ONE cookie you must make this Christmas, THIS is it!” Still, I’ll go ahead and say it: these are the shortbread cookies you NEED to make this year! I may be a little biased, but I’ll let these crumbly, melt-in-your-mouth shortbread cookies speak for themselves.

I’m not saying these Gurabii cookies will make your Christmas the brightest and merriest it’s ever been… but I’m not not saying it, either, if you know what I mean.

Why You’ll Love This Recipe

Unique & delicious. Gurabii (“Goo-rah-bee”) cookies are a shortbread type kolache, or cookie, made with a nice amount of butter, powdered sugar, and a splash of warming whisky. They’re easy to make, yet undeniably delicious! I’m so excited to share this special family recipe with you all.
Easy. There is nothing complicated about this cookie recipe. Just mix up a simple dough, shape into cookies, and bake!

The ingredients for traditional Gurabii shortbread cookies.

Ingredients Notes

You likely have most of the ingredients for this shortbread recipe in your kitchen already! Here’s a quick look at what you’ll need and don’t forget to scroll down to the recipe card for a printable ingredients list.

Unsalted Butter
Egg Yolks: Just the yolks, separated from the whites. (Use leftover egg whites in other holiday recipes like these Black and White Meringue Cookies!)
Powdered Sugar: For the shortbread cookie dough, plus extra for dusting on top after baking.
Whisky: Just a splash. The choice of whisky is up to you! Scotch is always a good bet for these traditional Macedonian cookies.
Vanilla Extract: Pure vanilla extract is the best, in terms of natural flavor.
All-Purpose Flour
Baking Powder

A cup is used to press balls of cookie dough into flat half-inch rounds.

How to Make Macedonian Shortbread Cookies

To get started, you’ll set your oven to preheat and get all your ingredients at room temperature. Then follow these steps to make these special homemade shortbread cookies:

Make the Cookie Dough: Before adding the other ingredients, beat the butter with an electric mixer for ten (yes, ten!) minutes at high speed. Beat in the yolks, powdered sugar, baking powder, whisky and vanilla. Finally, you’ll sift the flour into the butter mixture and mix just until it becomes a soft dough.
Rest: Leave the shortbread dough to rest for 15 minutes.
Roll Out the Cookie Dough: Roll the dough into small balls and place them on a baking sheet, pressing the balls with the bottom of a glass to flatten them a bit.
Bake: Pop the cookies into the preheated oven to bake until they’re barely browned.
Cool: When your Gurabii shortbreads are completely cooled, give them a nice dusting of powdered sugar and then store or serve!

You can also decorate these cookies however you’d like, see below for some ideas!

Can I Make These in Advance?

You can definitely make the shortbread cookie dough in advance and freeze it for up to 2 months.
Wrap the dough tightly in plastic wrap or store it fully airtight in a freezer bag, then thaw it when you’re ready to roll out the dough and bake it.

A stack of baked Gurabii shortbread cookies.

Tips for Success

Don’t Over-Mix the Dough: Over-mixing is the number one culprit for cookies that are tough and/or too dry. Make sure you mix in the flour until just combined, and then leave the cookie dough alone to rest.
Don’t Let the Shortbread Brown: Remove the cookies from the oven the moment they begin to become golden around the edges.
These Cookies Won’t Expand: The powdered sugar in these cookies means they’ll keep their shape while baking, with little expansion. So press them to about a half inch thick, as they’ll bake at the thickness they’re pressed to.

Decorating Ideas

Like any proper holiday cookie, these easy shortbread cookies are the perfect blank canvases for decorating! Here are some of my favorite ideas for decorating these cookies:

Coated in sprinkles
Piped with icing
Drizzled with melted chocolate
Dusted with sanding sugar (in all the colors!)
Topped with red and green candied cherries
Dipped in glaze or frosted
Topped with fruit preserves (orange marmalade, apricot jam, raspberry jam, etc.)

A stack of baked Gurabii shortbread cookies surrounded by an assortment of shortbreads.

How to Store

Counter: Store your finished cookies airtight and at room temperature for up to one week.
Fridge: You can also keep them in the fridge to extend their shelf life by a couple of days.
Gift Giving: I also love storing these traditional shortbreads in individual jars for easy gifting!

Can I Freeze These?

Freeze the dough: You can freeze the shortbread dough as well as the baked cookies for a month or two. As mentioned earlier in this post, the dough can be frozen tightly wrapped or airtight in a freezer bag. Just thaw, roll, and bake!
To freeze baked shortbread cookies: I’d recommend freezing the cookies on a baking sheet, and then transferring the solid cookies to a freezer bag or freezer-safe container. Thaw on the counter before eating.

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