Put butter and sunflower oil in a bowl and whisk until the butter becomes creamy. Add sugar, cognac and rosewater, and mix well. Add all purpose flour, corn flour, baking powder. (If you want almonds in your kourabiedes, process 1-2 cups of almonds in a food processor and add the ground almonds in the bowl.) Mix all ingredients well using your hands.
Roll the dough on a floured surface and use your favourite cookie cutters to cut the dough, or give them a half-moon shape (traditional shape), roll into small balls, or shape into regular-sized round cookies. If you are not using ground almonds in the dough, or even if you are, you can stuff a whole almond in the middle of your cookie.
Bake in a preheated oven on a greaseproof paper at 180C for 30 minutes or until they get a lightly brown colour.
Let them cool for approximately 15 minutes. You can stick kourampiedes together using chocolate spread. Garnish your kourabiedes with confectioner’s sugar.
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