Grandma Sylvias Greek Kourabiedes Cookies Recipes

KOURABIEDES (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and 1/2 cup confectioners' sugar until blended. Beat in egg yolk and vanilla. In another bowl, whisk flour and baking powder; gradually stir into butter mixture until blended (mixture will be crumbly). , Shape heaping tablespoons of dough into crescents. Place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until edges are lightly browned. Remove from pans to wire racks to cool 15 minutes., Place remaining sugar in a small bowl. Toss slightly cooled cookies in sugar; return cookies to wire rack to cool completely. , Toss cookies in sugar once more before serving. Store in an airtight container, adding any remaining confectioners' sugar to cover cookies.

KOURABIEDES: GREEK FESTIVE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a large baking sheet lightly with butter or cooking spray.
• Fry or bake slivered almonds until a light golden brown.
• Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate.
• Add 1 cup powdered sugar, vanilla, optional gum powder, rose water, ouzo and then almonds.
• Next sift together baking powder and flour. Slowly add to mixture,
• The final dough should be soft and easy to work with. So now form them into small balls -- about a fist-full. Form like dumplings and imprint thumb on all sides of the cookie.
• Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water.
• Finally, place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.
• Then say, "Hopa" and enjoy with friends and family!!!

KOURABIEDES (GREEK COOKIES)

Steps:

• Melt butter over medium heat, bring to a boil and stir occasionally.
• Remove and allow to stand until foam forms on top.
• Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
• Place bowl in refrigerator until butter is firm, but not hard.
• then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
• Continue to beat, add flour 1 cup at a time working last cup by hand.
• Dough should be soft but not sticky if needed add the extra flour a little at a time.
• Form into 1" balls and place on ungreased cookie sheet.
• Bake for 15-20 minutes at 350F degrees.
• Cookies will be set but not brown.
• Sift half of the powdered sugar on a large sheet of waxed paper.
• Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
• Cool thoroughly before serving.

GREEK COOKIES WITH CONFECTIONERS' SUGAR (KOURABIEDES)

Steps:

• Preheat oven to 350°F.
• Whip butter until white.
• Slowly add sugar, vanilla, and brandy.
• Gradually add flour, 1 cup at a time.
• Shape cookies by rolling into balls (about the size of a meatball), then gently press your thumb into the top of the cookie and twist slightly.
• This will help flatten the cookie just a bit.
• Place cookies on a cookie sheet and bake for 20 minutes or until the cookies are sand colored.
• Sift confectioner's sugar onto a large sheet of wax paper.
• Upon removing cookies from oven, carefully place on sugar and sift additional sugar to cover the tops and sides of cookies.

GRANDMA SYLVIA'S GREEK KOURABIEDES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Toast walnuts golden brown. Grind half of the nuts and chop small the other half. (now days you can use a food processor for this). Place in large bowl.
• Add the flour, salt, and baking powder in bowl with the nuts. Set aside.
• In separate bowl: beat the egg yolk,honey, orange juice, orange zest and brandy. Mix well. Add butter and powdered sugar and beat until creamy and fluffy (8 - 12 minutes) on high speed with mixer.
• On medium - low speed: slowly add the flour/nut mixture to the egg/juice mixture. This will make a crumbly dough. Set this aside (covered), for 1 hour.
• Pinch a piece of dough the size of a teaspoon. Roll between palms into a ball, football shape, "S" shape or crescent shape, your choice.
• Place the cookies on a parchment paper lined baking sheets. Bake at 350 degrees for 15 - 20 minutes (depending on your oven) until the bottoms are a light golden brown and cookies are set.
• Remove cookies to a wax paper lined surface that has been sprinkled with sifted powdered sugar. Immediately sift powdered sugar over the cookies (generously). Repeat until all cookies are done. Cool completely before storing.
• Store in airtight container for a week (now days we use zipper bags). These can also be frozen for months, but they need to be completely thawed and re-sprinkled with powdered sugar to "refresh" them.