Baku Kurabye Cookies
Delicious, crumbly, and tender, made from simple ingredients! Baku Kurabye cookies are prepared in just minutes. The perfect quick bake when “guests are at the door.”
Updated : 03 October, 2025
Easy
About 30 min.
Ingredients
100 grams
Butter
50 grams
Powdered sugar
1
Egg whites
160 grams
Wheat flour
30 grams
Džemo
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use high-fat butter (at least 82%), natural, without milk-fat substitutes. The butter must be soft. Remove from the fridge in advance and leave at room temperature. To warm it faster, cut into small pieces.
Step 2
To make the dough, combine the softened butter with powdered sugar. Mix well. Do not replace powdered sugar with granulated sugar - it may not dissolve fully and will remain grainy in the dough.
Step 3
Separate the egg white from the yolk and add the white to the butter mixture. Beat lightly with a mixer.
Step 4
Sift the flour to aerate it. Gradually add flour and knead into dough. You may need slightly more or less flour, depending on consistency.
Step 5
The finished dough should be soft, tender, and almost not sticky. Do not add extra flour; otherwise, the dough will be hard to pipe through a pastry bag. Also, avoid kneading too long - otherwise the cookies will be tough.
Step 6
For shaping, use a wide pastry nozzle. Pipe the dough into cookie shapes on a baking sheet. Make a small indentation in the center of each and add a little thick jam or preserve. Bake in a preheated oven at 200°C / 390°F for 12-15 minutes. Shortbread dough bakes quickly.
Step 7
The cookies should turn golden. Remove from the oven, cool slightly, and transfer to a plate. Enjoy your tea time!