Gurabija - Bake Sweet Treat Cookies for Any Occasion

Get ready to dive into the wonderful world of Gurabija – those delightful, melt-in-your-mouth sweet treat cookies that are a staple in Albanian cuisine! If you're looking for a truly unique and heartwarming homemade dessert, you've come to the right place. Gurabija isn't just a cookie; it's a piece of history, a symbol of hospitality, and a testament to simple, delicious baking.
Originating from the Balkan region, particularly prevalent in Albania, Gurabija has been passed down through generations, often gracing tables during holidays, celebrations, or simply as a comforting treat with a cup of tea. Growing up, I remember my "Gjyshe" (grandmother) always having a plate of these ready, their sweet, buttery aroma filling the kitchen. Each bite was a hug, a reminder of family and tradition. These aren't just cookies for baking; they're a connection to a rich cultural heritage, and I'm so excited to share this cherished family recipe with you. Whether you're making a dessert for one or a dessert to share with loved ones, Gurabija is the perfect choice for an authentic and incredibly satisfying experience.

Ingredients

• 2 cups (4 sticks or 450g) Unsalted Butter, softened: Butter is the star here, giving Gurabija its signature rich, tender crumb. While margarine can be used for a dairy-free option, it will slightly alter the flavor and texture, making the cookies a bit less rich. Make sure it's truly softened, not melted, for easy creaming.
• 1 cup (200g) Granulated Sugar: Provides the base sweetness.
• 1 large Egg Yolk: Adds richness and helps bind the dough without making it tough. For an egg-free option, you can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes) per yolk, but it might slightly change the texture.
• 1 teaspoon Vanilla Extract: Enhances the sweet, buttery flavors. Almond extract is also a popular substitution for a different aromatic twist.
• 4 cups (480g) All-Purpose Flour, sifted: Sifting the flour is key for a light and airy cookie! It prevents lumps and ensures even distribution. You can substitute with a 1:1 gluten-free baking flour blend for a gluten-free option, but be mindful that the dough might be a bit more delicate.
• 1 teaspoon Baking Powder: Helps the cookies achieve a slight lift and tender texture.
• 1/2 teaspoon Salt: Balances the sweetness and brings out all the flavors.
• 2 cups (approx. 240g) Powdered Sugar (Confectioners' Sugar), for coating: This is what gives Gurabija its iconic snowy finish and extra sweetness.

Directions

1. Prepare the Dough:
   1. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the dough, leading to a tender cookie.
   2. Beat in the egg yolk and vanilla extract until well combined, scraping down the sides of the bowl as needed.
   3. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
   4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. The dough will be soft and pliable. If it feels too sticky, you can chill it for 15-20 minutes, but it shouldn't be overly firm.
2. Shape the Cookies:
   1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
   2. Take small portions of dough (about 1 tablespoon each) and roll them between your palms to form uniform balls, roughly 1 to 1.5 inches in diameter. The goal is consistency so they bake evenly.
   3. Place the shaped cookie balls about 1 inch apart on the prepared baking sheets. You can gently press them down slightly with the back of a fork for a traditional ridged look, or leave them as balls for a rounder cookie.
3. Baking:
   1. Bake for 15-20 minutes, or until the edges are very lightly golden and the bottoms are just starting to turn golden. The tops should remain pale. Overbaking will make them dry, so keep a close eye on them!
   2. For ensuring even baking, rotate the baking sheets halfway through the baking time.
   3. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will be delicate when warm.
4. Decorating:
   1. Once the cookies are completely cool, place the powdered sugar in a shallow bowl.
   2. Gently roll each cookie in the powdered sugar, ensuring it's fully coated. For a truly "snowy" effect, you can roll them once, let them sit for a few minutes, and then roll them a second time. This creates a thicker, more resilient coating that won't absorb into the cookie as quickly.
   3. Arrange the beautifully decorated Gurabija on a serving platter and get ready to enjoy your delicious cookies with decoration!