You Won’t Believe These Are Vegan! Olive Oil Kourabiedes (Greek Christmas Cookies)

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Ingredients
Dry Ingredients:
5 cups (600 g) all-purpose flour
3 teaspoons baking powder
1 cup (150 g) almonds, finely chopped
Wet Ingredients:
1 1/2 cups light olive oil or neutral vegetable oil
3/4 cup orange juice
1 teaspoon baking soda
1 cup (135 g) confectioners’ sugar
1 teaspoon pure vanilla extract
2 tablespoons orange blossom water
For Finishing:
2–3 cups confectioners’ sugar, for coating
Additional orange blossom water, for spraying the hot cookies
Optional Variations:
Neutral vegetable oil instead of light olive oil, to omit the olive oil flavor

Rose water instead of orange blossom water
Extra 1 teaspoon vanilla extract in place of the orange blossom water
A pinch of vanillin powder mixed into the powdered sugar for extra aroma
Instructions
Prepare the dry ingredients: Preheat the oven to 350 °F (180 °C). Line 2 baking trays with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, and finely chopped almonds. Set aside.
Activate the baking soda: In a small bowl or measuring cup, combine the orange juice and baking soda. Stir; it will foam up. Set aside while you prepare the rest of the wet ingredients.

Mix the wet ingredients: In another large bowl, add the olive oil (or vegetable oil), confectioners’ sugar, vanilla extract, and orange blossom water. Whisk until combined and smooth.
Combine wet and dry: Pour the orange juice–baking soda mixture into the wet ingredients and stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or your hands until a soft, smooth dough forms. The dough should be soft but not sticky. If it feels too sticky, add a tablespoon or two of flour.
Rest the dough: Cover the bowl and let the dough rest at room temperature for 15 minutes. This helps the flour hydrate and makes the dough easier to shape.
Shape the cookies (cookie cutters option): Lightly flour your work surface. Divide the dough in half and roll one half out to about 1/2 inch (1.25 cm) thick. Use your favorite festive cookie cutters to cut out cookies. Place them on the prepared baking trays, leaving a little space between each.
Shape the cookies (ball option): Alternatively, pinch off pieces of dough about 35 g each and roll them into smooth balls. Place on the baking trays and gently flatten the tops just slightly with your fingers.
Bake: Bake in the preheated oven for 30–35 minutes, or until the cookies are lightly golden on the bottom and just starting to color on the edges. Do not overbake; you want them to stay tender.

Flavor and coat: As soon as the cookies come out of the oven, lightly spray or sprinkle them with orange blossom water while still hot. Immediately sift a generous layer of confectioners’ sugar over the top so it sticks to the warm cookies. Let them cool completely on the trays.
Serve and store: Once cool, you can sift on a second light layer of powdered sugar if desired. Store the cookies in an airtight container at room temperature. They keep well for several days and the flavor improves as they sit
Notes
For a completely neutral flavor, use a mild vegetable oil instead of light olive oil. You can swap orange blossom water with rose water or leave it out and add an extra teaspoon of vanilla extract. For even more fragrance, mix a little vanillin powder into the powdered sugar before dusting the cookies.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony

Its All Greek
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By: LowNotes

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