GREEK HOLIDAY COOKIES
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. -Nicole Moskou, New York, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
KOURABIEDES (GREECE): WALNUT SUGAR COOKIES
These are a Greek celebration cookie - while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Bethlehem.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
- Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
- In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
- At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
- With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
- Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.
- Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
- Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
- Cook's Note: If you can't find orange flower water, try specialty stores or online.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
GREEK BUTTER COOKIES
When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas.
Provided by GODGIFU
Categories World Cuisine Recipes European Greek
Time 20m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
- Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 28.8 mg, Sugar 4.4 g
GREEK COGNAC COOKIES
A Greek style butter cookie. You can easily replace the cognac with water or milk. Posted for 'Zaar World Tour II. Time includes chill time.
Provided by Charmie777
Categories Dessert
Time 2h35m
Yield 3-4 dozen
Number Of Ingredients 6
Steps:
- Place butter in mixer bowl and mix until smooth.
- Scrape down sides and gradually add the sugar, and blend until well incorporated.
- Scrape down sides and add the egg yolk and cognac, and mix well.
- Gradually add the flour and mix until well combined.
- Cover with waxed paper or plastic wrap and refrigerate at least 3-4 hours, or freeze up to 2 weeks.
- Preheat oven to 325º.
- To form the cookies, break off small pieces and roll into 1-inch balls.
- Place on ungreased cookie sheet.
- Bake until very lightly browned, about 20-25 minutes.
- Cool for 2 minutes and remove to a rack.
- When cooled, sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 1017.9, Fat 63.6, SaturatedFat 39.5, Cholesterol 225.6, Sodium 12.8, Carbohydrate 103.7, Fiber 2.2, Sugar 39.5, Protein 10.1
GREEK OLIVE OIL COOKIES
If you are looking for a classic Greek biscuit, then look no further than these Greek olive oil cookies or koulourakia ladiou. Cookies with olive oil are a little different from the usual chocolate or ginger but trust me, they will become your new favourite!
Provided by Eli K. Giannopoulos
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- To prepare these olive oil cookies add in a large bowl the orange juice and baking soda. Whisk lightly using a fork until the baking soda dissolves and starts foaming.
- In the same bowl add all the liquid ingredients (olive oil, vanilla extract and cognac, if using) and the sugar and beat with a hand whisk until the sugar dissolves. Set aside.
- In another bowl add the dry ingredients: flour, salt, orange zest, ground cinnamon and clove. Mix with a spoon to combine.
- Add all the dry ingredients in the bowl with the liquid ingredients. Mix lightly with a spoon until all the ingredients incorporate. At the end use your hands to knead the dough softly until the flour is incorporated. Do not knead the dough too much because the oil will start to separate.
- Preheat the oven at 170-180C fan (350F).
- Divide the dough in 28-30 equal balls, approx. 30-35g / 1oz each.
- Shape the cookies into braids or circles.
- Dredge the olive oil cookies in sesame seeds until covered on all sides.
- Place the cookies on 2 baking trays lined with parchment paper.
- Bake each tray for approx. 20-25 minutes until nicely coloured and cooked through.
- Remove from the oven and let them cool completely. Enjoy!
GREEK COOKIES
This is an adopted recipe and, although it looks like a nice beginning, needs some tweaking. I'll need to prepare them myself before I'd recommend them as written. (A while clove in each cookie? Ooof!)
Provided by Julesong
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter or margarine with sugar; add egg yolk and cognac.
- Mix well.
- Gradually add flour; chill 3-4 hours.
- Shape into 1-inch balls.
- Insert a whole clove in top of each.
- Bake on ungreased cookie sheet at 325°F for 20-25 minutes.
- Cool.
- Dust with sifted confectioners' sugar.
- Makes about 4 dozen cookies.
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- Patouda – Greek Honey and Date Pastries. Patouda is a Greek pastry flavored with dates and honey. Think of it as a flaky and buttery turnover with a sweet willing of honey, nuts, dates, and seeds flavored with spices.
- Orange & Almond Olive Oil Biscotti: Greek Vegan Paximadia. If you’re familiar with my blog, you know just how fond of biscotti I am. I love how aromatic they are.
- Koulourakia (Greek Easter Cookies) Koulourakias are sweet and crunchy cookies most often served at Easter. Their charming, twisty shape and shiny glaze definitely make them holiday-worthy!
- Melomakarona (Greek Christmas Honey Cookies) First of all – how fun does “melomakarona” sound, am I right? Its name alone was enough to intrigue me. These are Greek honey cookies that are unbelievably tender, moist, and bursting with aroma and flavor.
- Amygdalota (Greek-style Chewy Almond Cookies) The name amygdalota is derived from the Greek word “amygdale,” meaning “almonds. From this, you already know these cookies are delicious.
- Greek Moustokouloura. Have you ever had a grape-flavored cookie? If the answer is no, let’s remedy that today, shall we? The Greek moustokoulora are probably the most unique cookies you’ll ever lay your eyes (and tastebuds) on.
- Kourabiedes (Greek Butter Cookies) I’m such a sucker for butter cookies, so when I came across this Greek version, I knew I had to try it. You might also know these cookies as Mexican wedding cookies, Russian tea cakes, and snowballs, but in Greece, they’re called kourabiedes.
- Roxakia. First of all, how pretty are these pastries?! They’re definitely worthy of a special occasion. Those two-toned swirls alone already make them super festive.
- Ergolavi. Ergolavi is a simpler, yet delectable iteration of the amygdalota (Greek almond cookies). They’re also often described as the Greek version of the French macarons, and I think they’re awesome.
- Greek Walnut-filled Chocolates (Kariokes) Let’s end this round-up with a bang, shall we? These walnut-filled chocolate are definitely dynamite. Kariokes are no-bake cookies covered in dark chocolate.
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