Kourabiedes Greek Butter Cookies Recipes

KOURABIEDES (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined.
• Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.
• To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.
• If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it's cold). When ready to serve, pop in a warm oven until warm, then roll in powdered sugar. *These can be frozen for up to 3 months in an airtight container.

GREEK BUTTER COOKIES (KOURABIEDES)

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)

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 (GREECE): WALNUT SUGAR COOKIES

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

KOURABIEDES I

Steps:

• Sift flour with baking powder. Set aside.
• Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
• Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
• Preheat oven to 325 degrees F (170 degrees C).
• Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.

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!!!

GREEK BUTTER COOKIES (KOURAMBIEDES)

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.

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 BUTTER COOKIES (KOURABIEDES)

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.