Greek Butter Cookies Kourambiedes Recipes

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GREEK BUTTER COOKIES (KOURABIEDES)



Greek Butter Cookies (Kourabiedes) image

Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the mastic tree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 45

Number Of Ingredients 9

2 1/2 cups unbleached all-purpose flour
3/4 cup slivered blanched almonds, toasted and finely chopped
3/4 cup confectioners' sugar, plus more for rolling
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
2 tablespoons honey, preferably Greek
1 tablespoon pure vanilla extract
2 teaspoons grated lemon zest
1/2 cup mastiha liqueur, such as Skinos

Steps:

  • Preheat oven to 325 degrees. Sift together flour, almonds, confectioners' sugar, and salt into a medium bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and honey on medium speed until fluffy. Beat in vanilla and lemon zest. (It may not come together fully until you add flour mixture.) Reduce speed to low; gradually beat in flour mixture, alternating with mastiha.
  • Scoop 1 tablespoon of dough; roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until brown around edges, about 20 minutes. Transfer sheets to wire racks; let cool completely. Roll cookies in confectioners' sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 1 week.

KOURABIEDES (GREEK BUTTER COOKIES)



Kourabiedes (Greek Butter Cookies) image

I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. -Rebecca Sprague, St. Louis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 6

1 pound unsalted butter, melted and cooled
3-1/2 cups confectioners' sugar, divided
1 large egg yolk
1 teaspoon vanilla extract
6 cups all-purpose flour
1/4 teaspoon baking powder

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.

Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 3mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GREEK CHRISTMAS COOKIES (KOURAMBIEDES)



Greek Christmas Cookies (Kourambiedes) image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 3 1/2 dozen cookies

Number Of Ingredients 8

3 sticks unsalted butter, soft
1/2 teaspoon kosher salt
1/4 cup powdered sugar, plus additional for coating
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
About 45 whole cloves

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
  • Preheat the oven to 350 degrees F.
  • After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
  • Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.

KOURAMBIEDES (A GREEK CHRISTMAS COOKIE)



Kourambiedes (A Greek Christmas Cookie) image

Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.

Provided by evelynathens

Categories     Dessert

Time 30m

Yield 30-40 cookies, 30-40 serving(s)

Number Of Ingredients 12

2 cups butter, at room temperature or 450 g butter
1 cup icing sugar
2 egg yolks
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon brandy
1 teaspoon vanilla extract
3 -4 cups flour
1 1/2 cups almonds, chopped and roasted
orange flower water (available in many ethnic groceries) or ouzo
extra icing sugar, for rolling the cookies in

Steps:

  • Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
  • Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
  • Let the dough stand for an hour at room temperature, covered with a clean dish towel.
  • Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
  • Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
  • Bake at 350F for 15-20 minutes.
  • Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
  • Roll the hot cookies in icing sugar to cover and let cool.
  • When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.

Nutrition Facts : Calories 215.8, Fat 16.3, SaturatedFat 8.2, Cholesterol 43.6, Sodium 184.7, Carbohydrate 15.1, Fiber 1.1, Sugar 4.3, Protein 3

GREEK BUTTER COOKIES (KOURABIEDES)



Greek Butter Cookies (Kourabiedes) image

These cookies will practically melt in your mouth. Most people make them in a crescent shape, but I like to make mine round. It makes the cookie a little smaller, thus less calories.

Provided by Greekgal

Categories     Dessert

Time 1h20m

Yield 55 cookies

Number Of Ingredients 8

1 lb sweet butter (no salt, softened to room temp)
1/4 cup powdered sugar
2 egg yolks, lightly beaten
2 tablespoons brandy or 1 teaspoon vanilla
1 cup toasted ground almonds (roast ground almonds 7 min. at 350 until light brown, do not overbrown)
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 lb powdered sugar

Steps:

  • Cream butter until light and fluffy, it starts looking whitish. Mix in the 1/4 C powdered sugar and egg yolks, creaming well. Add brandy, mix in almonds.
  • Sift flour, measure and sift again with baking powder. Gradually add dry ingredients, mixing until smooth.
  • Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds. I roll them in my hand. Place on a ungreased baking pan. Place one whole clove in the center of each round. Bake at 325 for 30 minutes or until very lightly browned. Remove from oven and let cool on a rack for 5 minutes.
  • Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it. Sift more sugar over the top to cover. Let stand until cool, then store in a tin. They are much much better if you can stand to wait a few days before eating them, but I never can.

GREEK BUTTER COOKIES (KOURAMBIEDES)



Greek Butter Cookies (Kourambiedes) image

Provided by Moira Hodgson

Categories     dessert

Time 50m

Yield About 60 cookies

Number Of Ingredients 8

1 pound unsalted butter
1 egg
1 teaspoon vanilla extract
2 teaspoons baking powder
4 teaspoons confectioners' sugar
1/2 cup crushed walnuts
1 pound flour, sifted
Additional confectioners' sugar for sprinkling

Steps:

  • Preheat oven to 350 degrees. With an electric mixer, whip the butter until creamy. Add the egg, vanilla extract, baking powder, sugar and nuts. Mix thoroughly.
  • Add the flour until the dough becomes too stiff to beat with a mixer. By hand, add flour and knead until dough is smooth and rolls off your fingers without sticking.
  • Roll the dough out by hand into a cylinder roughly one inch in diameter and eight inches long. Cut diagonally into one-and-a-half-inch pieces. Bake for 25 to 30 minutes, or until the bottoms of the cookies are golden brown. Let the cookies cool and sprinkle them generously with confectioners' sugar.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 14 milligrams, Sugar 0 grams, TransFat 0 grams

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